Dear Leah, Nancy, et al...
Here is my blueberry muffin recipe that I use at work (I'm a caterer and also run a coffee-shop/bakery. I use the Texas-size muffin tins.
GIANT BLUEBERRY MUFFINS
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten large eggs
3/4 cup milk ( whole or 2 percent)
1/2 cup melted butter, margarine or oil
1 TBSP. grated orange peel (optional)
1 cup blueberries, fresh or frozen(not thawed)
Grease ,or spray with non-stick baking spray,6 Texas-size muffin tins OR 12 regular size muffin tins.
In a medium mixing bowl, place the flour, sugar, baking powder and salt. Combine well.
In another bowl, combine the eggs, milk, melted butter or oil and orange peel (if using). Pour the combined wet ingredients all at once into the combined dry ingredients, stirring just until all flour is combined. Add the berries, stirring just till incorporated . Divide the batter between prepared muffin cups.
Bake muffins in a preheated 350 degree F oven for 35 minutes or until golden and centers test done( with toothpick). Cool for 5 minutes, then remove from tins and set on wire rack to cool completely.
These are great muffins, made either at home or at a bakery. This recipe doubles, triples etc. wonderfully!! Sometimes difference in texture is achieved because of differing ovens. I use a convection oven at work, and that changes the final outcome of a lot of baked goods. Professional bakers also measure by weight than by cups, which also makes a difference. I hope this helps you some, try the recipe, everyone here loves them!! Good luck baking. (I also have several other recipes if you'd like them)
Sharon,N.C. |