This breakfast classic, while easy to make, has much going on at the chemical level. To learn more about the ingredients in blueberry muffins, click here
Learn more about our recipe process with our Recipe at a Glance here
- Dry Ingredients
- Leavening Agents
- Preheat the oven to 375°F
- Cream the butter and sugar together until light
- Add eggs one at a time, beating well after each addition. Add vanilla extract.
- In a separate bowl shift, together with the flour, salt, and baking powder. Add to creamed mixture alternately with the milk.
- Crush 1/2 cup of the blueberries with a fork and mix into the batter. Fold in the rest of the blueberries.
- Line a muffin tray with cupcake liners and fill with batter. You can choose to add an additional 3 tsp of sugar to the tops of the muffins before baking for flavor. Bake at 375°F for 30-35 minutes.
- Remove muffins from the tray and allow at least 30 minutes to cool before eating.
Link to Original Recipe
(1) Provost, JJ; Colabroy, KL; Kelly, BS; Wallert, MA. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking: Apr 29, 2016, John Wiley & Sons Incorporated, Hoboken.
(2) Palmer, L. S. The Chemistry of Milk and Dairy Products Viewed from a Colloidal Standpoint. Industrial & Engineering Chemistry 1924, 16 (6), 631–635.
(3) Liu, S.; Xu, J.; Xie, L.; Zhu M.J.; Tang, J; Dry Inoculation Methods for Nonfat Milk Powders.
December 4, 2018, American Dairy Science Association, Illinois.
(4) Field SQ. Culinary Reactions: The Everyday Chemistry of Cooking: Nov 1, 2011, Chicago Review Press, Chicago.
(5) Vega, C; Ubbink, J; van der Linden, E. The Kitchen As Laboratory: Reflections on the Science of Food and Cooking: Jan 24, 2012, Columbia University Press, New York.
(6) Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Trevor W. George, and Jeremy P. E. Spencer Journal of Agricultural and Food Chemistry 2014 62 (18), 3979-3986