Anne’s blueberry muffins are always a big hit at Berrybogg. We sell out everyday, and sometimes we have to have a friendly duel to decide who gets the last one.
What is it that makes Anne’s muffins so good? First, use a jumbo muffin tin and double the recipe. This is key to getting the perfect shape and size. See below for the doubled recipe, muffin tins and other supplies we recommend.
Second, sift the flour. Anne takes the time and care to sift the flour so it is light and fluffy.
Third, Anne uses dry milk powder mixed with water as the liquid in the batter. This gives it a unique flavor.
Fourth, sprinkle cinnamon sugar on top of the muffins before placing them into the oven.
And finally, Anne uses a cake testing pin to make sure the muffins are cooked perfectly. Just long enough for the pin to come out clean.
Here’s a list of our recommended items to make your own Anne’s Blueberry Muffins at home! Let us know how it goes in the comments below or tag us #Berrybogg on social media.
Our Recommended Items:
|Wilton Non-Stick 6 Cup Jumbo Muffin Pan, Set of 2
|Bellemain Stainless Steel 3 Cup Flour Sifter
|Judee’s Whole Milk Powder, 11oz
The recipe (doubled):
- 1 cup sugar
- ⅔ cup canola oil
- 2 eggs
- 1 cup milk (made with dry whole milk powder)
- 3 cups sifted all-purpose flour
- 1.5 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 cup blueberries
- cinnamon sugar for garnish
- Preheat oven to 375 degrees.
- Grease a jumbo muffin tin.
- Combine sugar and oil in a large bowl.
- Beat egg and milk in a small bowl.
- Sift dry ingredients together in a large bowl.
- Add dry ingredients alternately with milk and egg mixture to sugar and oil mixture.
- Carefully fold in blueberries.
- Pour into muffin tins and sprinkle cinnamon sugar on top of each muffin.
- Bake at 375 degrees for 30 minutes or until cake pin comes out clean.