That would be your cue to head for the hills, or the flatlands, or anywhere really. I do not bake. That is a well established fact in my house. After all, baking doesn't lend itself to my style of cooking: the recipe calls for oregano? Let's add parsley instead. Now, in baking, substitutions generally are ill-advised and rarely work for the baking novice. But still, my dear daughter has been wanting some nice blueberry muffins, and given her intolerance of food additives and preservatives, baking a batch at home seemed to be the sensible solution.
I searched Food Network's web site and found this recipe. Despite my problems with some of the programming on Food Network and their inane new web site design, this is often the first place I look online for recipes.
Here we have (from back left) milk, baking powder, table salt, flour, sugar (I followed one of the reviewer's advice and changed the amount to 3/4 cup), unsalted butter, eggs, blueberries and a lemon for zesting (I ended up adding 1/2 teaspoon lemon zest and that seemed to be the right amount for our tastes).
Amazingly enough, the world did not end and the recipe seemed to not suffer - much.
Gently fold the blueberries into the batter at the end. Remember to not over-mix a muffin batter. Mixing the batter any further than 'just combined' will result in a heavy, dense texture as the gluten in the flour will start to be developed. This is not what you want for a muffin.
I used the wrapper from the stick of butter to grease the muffin cups.
Part way through the baking process, I turned the pans 180 degrees so that they would bake evenly.
Let's find out if I have succeeded.
Oh yeah, these are moist and tender and have a nice bite from the lemon and blueberries. Two great tastes that taste great together, by the way. This recipe, as amended is a keeper.
Happy 20th, dear!