Breakfast/Brunch; Blueberry Muffins - Cuisinart Smart Stick HB-155PC Instruction And Recipe Booklet

BREAKFAST/BRUNCH

A popular muffin for good reason – the hint of orange and coarse sugar
Makes 12 large muffins
nonstick cooking spray
2½ cups unbleached, all-purpose flour, plus 1 pinch (to toss with
the blueberries), divided
2½ teaspoons baking powder
⁄ teaspoon kosher salt
3
4
⁄ teaspoon ground cinnamon
1
4
teaspoon grated orange zest
½
1 cup low fat buttermilk, room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2 large eggs, room temperature
1 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled
1 teaspoon coarse sugar (such as turbinado or Demerara),
for sprinkling
1. Preheat oven to 425°F. Lightly coat a 12-cup regular muffin pan with nonstick
cooking spray; reserve.
2. Put the 2½ cups of flour, baking powder, salt, cinnamon and zest into a
small mixing bowl. Using the whisk, mix on low to combine; reserve.
3. Put the buttermilk and vanilla into a measuring cup; reserve.
4. Put the blueberries with the pinch of flour into a small mixing bowl – toss so
the blueberries are evenly coated; reserve.
5. In a large mixing bowl, combine the eggs and granulated sugar. Using the
whisk, start mixing on low and gradually increasing to high until pale and thick.
Reduce speed to low, and gradually add the melted/cooled butter, not adding
more until the previous has been thoroughly mixed in.
6. Once the butter has been added, add
the buttermilk mixture while whisking on low – do not over-mix, some dry
patches are okay. Finally, add the blueberries and gently fold into the batter
with a large spatula.
7. Divide evenly into the prepared muffin pan. Sprinkle top of each with the
coarse sugar. Bake in the preheated oven for about 20 to 22 minutes, or until a
cake tester inserted comes out clean.
Calories 229 (26% from fat) • carb. 38g • pro. 4g • fat 7g • sat. fat 4g

Blueberry Muffins

on top makes them an extra special treat.
Nutritional information per muffin:
• chol. 47mg • sod. 270mg • calc. 48mg • fiber 1g
⁄ of the flour mixture alternately with
1
3
14