What I Cooked/Ate

Brunch: Blueberry Muffins & Pulled Pork Omelette

Dinner: Chicken and Rice

The best Blueberry Muffin Recipe courtesy of Preppy Kitchen

Ingredients

▢ 2 cups all-purpose flour (240g)

▢ 2 teaspoons baking powder

▢ 1 teaspoon salt

▢ 8 ounces fresh blueberries

▢ ¾ cup granulated sugar (170g)

▢ ½ cup unsalted butter melted (113g)

▢ 2 large eggs room temperature

▢ 2 teaspoons vanilla extract

▢ ¾ cup whole milk room temperature (180ml)

▢ Coarse sugar for topping*

Instructions

- Preheat to 400°F. Line a 12-cup muffin pan with paper liners.

- In a medium bowl, whisk together the flour, baking powder, and salt and set aside.

- In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine. (This will help prevent them from sinking in the batter.)

- In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. Stir in the blueberries. Divide the batter among the paper liners. (They will be full.) Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.

- Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.

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