Blueberry Muffins

YIELD: 12 Muffins · 90g Each
MIXER SIZE: 5 QT

INGREDIENT

Tourlami All Purpose Butter
Unsweetened Soy Milk - Room Temperature
Water - Room Temperature
Vegetable Oil, Divided 53g/12g
Flax Meal
Diamond Crystal Kosher Salt  
King Arthur Cake Flour  
Baking Powder
Sugar
Vanilla Extract   
Frozen Wild Blueberries

GRAMS

85
150
65
65
6
4
320
12
225
9
225

METHOD

  1. Whisk together the soy milk, water, 53g vegetable oil, and flax meal.

  2. Sift dry, reserve 1T or so of dry to dredge.

  3. Cream butter, sugar, vanilla extract, and 12g vegetable oil on high speed until light in color.

  4. Alternate wet and dry ingredients, starting and ending with dry - 4 dry inclusions and 3 wet inclusions.

  5. Pull frozen blueberries and dredge with reserved TBSP of flour. Gently fold into batter.

BAKE

  • 325ºF · High Fan · 22 Minutes

NOTES

  • Recipe calls for wild blueberries, however if you use frozen blueberries that are larger in size you may need to increase the amount of blueberries used in the recipe.

  • Pull blueberries out of the freezer when you need them, want to avoid the blueberries defrosting

  • Mix and scoop as quickly as possible to avoid defrosting the blueberries.

  • You can sub other frozen fruit for blueberries in this recipe.

  • Bake times and temperatures are suggestions.