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| |
| Flour - All purpose |
7 ounces |
| Sugar |
4 ounces |
| Baking Powder |
1 Tablespoon |
| Milk Powder |
1/2 ounce |
| Eggs - Fresh |
2 |
| Oil - (Soy, Corn or Canola) |
3 1/2 ounces |
| Water |
6 ounces |
| Blueberries |
4 ounces |
| Flour - All purpose |
1 ounce |
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| Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
| Rinse the blueberries. Remove most the water. Toss with the 1 ounce of flour to lightly coat them. Set aside for now. (This helps prevent them from sinking to the bottom of the muffin batter). |
| Measure flour, sugar, baking powder and milk powder into a sifter. Set aside for now . |
| Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
| Add water, sift in the dry ingredients. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
| Fold in the blueberries - reserve some to place on top of each muffin. |
| Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
| Garnish with the reserved blueberries. Bake in the hot oven 12 to 15 minutes until a nice color develops. |
| I bake these on a hot oven stone, to heat the pan bottom quickly. This helps the centers pop up and crack open like they do. |
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