Cookbook:Blueberry Muffin

Blueberry muffins are a pastry common in many parts of the world.

Ingredients

 * 1¾ cups (250 g) flour
 * ⅓ cup (65 g) white granulated sugar
 * 2 teaspoons baking powder
 * ¼ teaspoon salt
 * 1 egg, beaten
 * ¾ cup (180 ml) milk
 * ¼ cup (60 ml) cooking oil
 * ¾ cup (180 ml) blueberries, fresh or frozen

Procedure

 * 1) Grease muffin cups or line with paper cups; set aside.
 * 2) Preheat the oven to 400°F (200°C).
 * 3) In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
 * 4) In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
 * 5) Spoon batter into prepared cups, filling each about two-thirds full.
 * 6) Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
 * 7) Remove from muffin cups and let cool on a wire rack for 5 minutes.

Notes, tips, and variations

 * The mixture should be lumpy after stirring. Overstirring to make smooth batter will cause the muffins to be tough.
 * Leaving the muffins in the muffin cups can make them soggy.
 * To make jumbo muffins, reduce the temperature to 350°F (180°C) and bake for 30 minutes.
 * To make mini muffins, bake for about 10 minutes at 400°F (200°C).