Bakers,
After my trip to Hawaii - where groceries are very expensive - I became more obsessed with helping you save money with baking! And along with that enjoying getting in the kitchen, unplugging and focusing on putting together a beautiful batch of muffins.
I am not going to go on about nonsense - let’s get to the technique. I costed this recipe using Target and Kroger prices - no Walmart in my area (baking supplies could be the least expensive there ) If you have one a Walmart nearby it can be worth it to shop there.
Bottom line: total batch $4.81 cents - baked is a 12 cup pan yields a muffin that cost .40 cents to produce and .81 cents for a large muffin baked in a jumbo pan. That’s the size I bake most of the time. A Starbucks muffin casts $2.25 each and they are not jumbo size.
Time: start to finish - including clean up - 1 hour - total - maybe less.
Yes, you save money with your baking. The recipe adapted from a culinary school classic is below.
YouTube video tutorial link. My channel is “Ask the DoughDr”
Questions - ask away. Happy Baking! XO, Colette
Blueberry Muffins
Quick, easy and not expensive
Notes:
The batter before adding blueberries will keep 3 days in the refrigerator in an airtight container with plastic wrap against the surface to prevent discoloration from oxidation.
Fully baked muffins will keep, well wrapped in the freeze for 2 weeks.
Yield: 12 regular and 6 large muffins
1 12 or 6 cup muffin tin
Paper muffin liners or grease and flour muffin pan cavities
2 bowls - one medium and one large, scale, baking tray to support muffing pan
Ingredients
Blueberry Muffin MEP
283g all purpose flour
8g baking powder
2g salt
100g (2 large) eggs
170g sugar
198g milk - regular or plant based
8g vanilla
Optional zest of ½ lemon
113g melted butter, cooled
Preheat oven to 350 - prepare muffin pans
Fresh or frozen blueberries - fresh berries, pick away stems, wash, drain and dry on paper towels. Frozen berries - keep frozen, toss in a little flour and put back into the freezer until they need to be added to the batter.
Mixing method: muffin method
Sift together flour, baking powder and salt in the medium bowl or onto a sheet of parchment paper - set aside
In the larger bowl using a whisk, combine the sugar, eggs, vanilla extract, optional lemon zest and milk. Add in the cooled melted butter. Mix to combine.
Using a spatula, mix until fully combined but not over whipped.
Add the wet ingredients to the dry ingredients - mix until smooth - try not to exceed 20 total strokes.
Less mixing promotes a tight tender crumb structure while over mixing can lead to tunnels and a more open crumb structure
Fold in fresh or frozen blueberries
Fill muffin pans 2/3rds full - spoon or scoop. Top if desired with sanding sugar (large grained sugar or crumb topping if you have some hanging around in your refrigerator or freezer. If you have added the lemon zest you can zest the other half of the lemon and toss it with your topping sugar.
Scooped and topped
Bake for 25-30 (approximately) minutes for large muffins and a few minutes less for small - until a beautiful light golden brown and a skewer in the center comes out clean.