Picture Perfect Blueberry Muffins

    Published: 06-16-2009
    Views: 13,346
    Specialty baker Petra Cox shares her family bakery’s classic, blueberry muffin recipe.

    Petra Cox: Today we're going to make blueberry muffins. First of all we're going to measure and mix the dry ingredients. We're going to use six cups of all purpose flour, three cups of granulated sugar, six teaspoons of baking powder, and then we're going to use three teaspoons of salt. And for our wet ingredients, we're going to have half dozen eggs, and I'm going to break out the whisk again, just to mix that. And to that I'm going to add the 1 1/4 of whole milk, three sticks of melted butter, three teaspoons of vanilla, real vanilla not the artificial stuff. So there we have, our dry ingredients and the wet ingredients, and we're just going to quickly combine them. So at this point, you have a slightly lumpy butter, you're ready to cook whatever filling in there. We're going to use six cups of Blueberries, I just work from the bottom and slowly mix the bottom up over on the top.

    So we're ready to fill our muffin cups now. Take a spoon and a spatula and fill it 2/3 to all the way in the muffin cup. Just make sure that you're pretty consistent, so you don't have big muffins and small muffins, cooking at different rates. And now we're ready to bake them 350 degrees at your home oven. It should take probably about 25 minutes and then you can enjoy them.