>> This will -- this video demonstrates how to make blueberry muffins using the muffin
method.
There are two basic type -- ways we prepare quick breads: Muffin method and biscuit method.
Biscuit method is what's similar to pie doughs, and muffin method is, you'll see, very straightforward.
It's basically three steps.
You take a sifter and your flour, and actually going to keep a little flour for later -- I'll
show you why -- flour, baking soda, sugar, and sift.
[] We sift flour and dry ingredients, one, to aerate them slightly, and also to make
sure nothing foreign has gotten into them.
Break up into pieces.
Going to add my kosher salt.
It's too large to go through the sifter.
So now we take our liquid ingredients and we mix those together.
So for blueberry muffins we're going to use an egg, yogurt, and melted butter.
It can be milk or buttermilk, sour cream, any one of a number of dairy; it could be
coconut milk, soy milk.
Once you mix those together, you take your dry ingredients and you add your liquid all
at once.
And since we're using yogurt, it's going to be pretty thick.
If it was milk or buttermilk, it would be a thinner batter.
And you just mix it until it just barely combine.
A few lumps are okay, just like when you make Bisquick pancake mix.
So now we're ready to add our blueberries.
One of the things that I've found is that if you take your blueberries and you add them
directly into your dough, they react with the baking powder and turn your muffins green.
So what I do now is I mix them with a little bit of flour first.
That also helps to keep them suspended in the muffins so they're not all at the bottom.
So that's what I reserved a little bit of the flour for.
And now you fold those into your mix, and we're ready to put them in the pan.
To prepare your muffin tin, you can use melted butter and brush it around or soft butter
and then a little flour.
You can use the muffin cups.
Baking release pan spray has a little bit of starch in it so that saves you a step and
they should come out nice and clean.
Always, of course, spray over a counter, never on the -- over the floor.
And you want to make sure you get the bottom of the tin so the muffins don't stick.
Then I use a scoop, and before I put them in the oven, I'm going to top them with a
little bit of cinnamon sugar.
And I want to put a real generous sprinkling of this on there.
And they're ready to go in the oven.
The muffins have been in the oven about 30 minutes and they should be done.
You want to press on them and they should -- gently press on them and they should bounce
back, it means they're done.
Take them out.
Don't cool them on top of the stovetop.
You want to move them onto the side, let them rest about five minutes just to have a little
carryover baking, then you will turn them out of the pan.
If you wait till they're cold to turn them out, they don't come out.
So enjoy.