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Blueberry-Ginger Muffins<\/p>\nBlueberry-Ginger Muffins<\/p>\n
<\/p>\n
\u00be cup sugar<\/p>\n
\u00bd tsp. salt<\/p>\n
4 ounces unsalted butter<\/p>\n
2 eggs, room temperature<\/p>\n
2\u00be cups all-purpose flour<\/p>\n
1 T. baking powder<\/p>\n
2 cups milk<\/p>\n
<\/p>\n
Preheat oven to 400\u00b0F (on convection setting, if you have it). In a mixer fitted with the paddle attachment, cream butter and sugar. Add eggs 1 at a time and mix until just combined. In a separate bowl, sift together all dry ingredients and then slowly add to the creamed butter followed by the milk. Stir until the mixture just comes together. Do not overmix\u2014a few lumps are fine. Prepare a muffin tin with nonstick spray, being careful to spray the flat surface where the muffin dome will spill over. Insert fluted muffin papers if you wish, then fill each muffin cup to the top. Bake approximately 12\u201315 minutes for mini muffins and 20\u201325 minutes for large muffins. The muffins are done when the muffin tops spring back, the edges are golden brown and\/or a cake tester comes out clean. \u00a0*Note: I sometimes replace 1 cup of the all-purpose flour with an equal amount of whole-wheat white flour, which won\u2019t much affect the recipe but adds a slight nutty flavor and almost imperceptible crunch.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blueberry-Ginger Muffins \u00be cup sugar \u00bd tsp. salt 4 ounces unsalted butter 2 eggs, room temperature 2\u00be cups all-purpose flour 1 T. baking powder 2 cups milk Preheat oven to 400\u00b0F (on convection setting, if you have it). In a mixer fitted with the paddle attachment, cream butter and sugar. Add eggs 1 at a time and mix until just combined. In a separate bowl, sift together all dry ingredients and then slowly add to the creamed butter…<\/p>\n