Blueberry Muffin
Photo: Rob Pongsajapan from Arlington, VA, USA, CC BY 2.0
This blueberry muffin uses a single bowl of dry ingredients, one of wet, and almost no stirring. That short mixing is the whole technique: leave the batter lumpy and the crumb stays tender, while a smooth batter turns the muffins tough. Fresh or frozen berries both work, so you can bake it in any season. The recipe also gives timings for jumbo and mini sizes, which makes it easy to adapt.
Instructions
Grease a muffin tin or line the cups with paper liners, and set it aside. Heat the oven to 400°F (200°C).
In a medium bowl, mix the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture.
In a small bowl, mix the beaten egg, milk and oil. Pour this into the well all at once, add the blueberries, and fold everything together just until combined. The batter should look lumpy, and stirring it smooth will make the muffins tough.
Spoon the batter into the prepared cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, until the tops are golden. A wooden toothpick pushed into the middle of a muffin should come out clean.
Take the muffins out of the tin and cool them on a wire rack for 5 minutes. Leaving them in the cups lets steam collect and makes them soggy.
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