I love breakfast muffins so I wanted to find you some recipes that I just think you might love to make for your family or friends to have for that fantastic breakfast or brunch treat, so how about trying out these Blueberry Muffins … look so good
So why not get on that apron and have fun making these muffins
A muffin is an individual-sized, baked quick bread product. Muffins in the United States are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar frosting.
Muffins originally come from England. The term “muffin” appeared for the first time in 1851 in a British magazine, the “London Labour”. However, this kind of muffin was a sweet yeast-based pastry product that is different than from what we know today. The “muffin man”, a kind of tradesman who purchased muffins for resale from the local baker in the mornings and early afternoons already existed in the last century. With his bell he praised the freshly fragrant pastry to the tea-loving British. His distinctive characteristic was that he carried his sales tray on his head. In Victorian England, muffins were already one of the most popular national pastries.
With the stream of emigrants from Europe, muffins also found their new home in the land of boundless opportunities. How did the transition from a yeast pastry to a simple batter biscuit come about? This question remains unanswered, but there might be a plausible explanation: Could it be that the first American pioneers did not have yeast at their disposal?! The USA and Canada are fast moving countries. American housewives do not like to spend endless hours in the kitchen – everything has to be done quickly. Therefore, muffins are a kind of fast-food pastry.
This great recipe has been brought to you by kingarthurflour.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need from the website
These tender, tasty, fruit-filled muffins — made with self-rising flour — go together in a snap. If you have blueberries in the freezer and our self-rising flour on the shelf, this is a quick and easy option for warm treats on a busy day.
- 2 3/4 cups King Arthur Unbleached Self-Rising Flour
- 3/4 cup granulated sugar
- 3/4 cup milk or buttermilk, or 2/3 cup liquid whey (drained from yogurt)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon cinnamon-sugar or coarse white sparkling sugar, optional, for sprinkling on top