My passion for cooking and baking has led me here. I know you will enjoy my recipes which are easy, reliable and fun to make! You will come out an incredible cook by following just a few of my tips, and if cooking and entertaining seem stressful and scary, stay with me and I'll show you how you can do so with confidence and ease.
With the winter season just around the corner, I thought that this recipe would be a good first. It's fail proof, easy as can be, and you don't need any electrical appliances for mixing. My blueberry muffins whip up in minutes and you will make these often. Not only are they loaded with blueberries, but they are very low in sugar and fat as well. Adults and children alike just love these and they are always gobbled up in a flash!
You can also find me on Facebook under Melina Frisella and follow my posts. Share them with your friends too!
Feel free to ask me questions, and if there is a dish you would like to make, ask me for my recipe and I will post it for you.
Be well everyone!
Melina
PS: They call me "Madame Delicious."
I believe that everyone should learn to cook!
FABULOUSLY MOIST, EASY AND SUPER DELICIOUS BLUEBERRY MUFFINS
YOU GOTTA TRY THESE!
(“Madame Delicious” Cooking Lessons)
BLUEBERRY MUFFIN RECIPE -
Makes 8 large or 12 medium size muffins
(I always make them large.)
These are especially tender, delicate and light. They are super quick, delicious and they
freeze well. Serve these hot or
cooled. I know they will become one of
your favorite recipes to whip up in minutes and enjoy!
1 ½ cups blueberries (fresh or freshly frozen - I do not recommend store-bought frozen)
1 ½ cups white all purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
½ cup plus 3 tablespoons sugar
1 egg
4 tablespoons of melted butter
½ cup milk
1 teaspoon of finely grated lemon rind or orange rind
(either/or, not both.)
Preheat your over to 350 degrees and place your rack in
the center of the oven.
Line your muffin tin with paper liners.
In a large bowl, sift together the flour, baking powder,
salt, and sugar (make sure to sift for a much lighter and moister muffin.)
Add the berries and toss without breaking them.
In a measuring cup, add the ½ cup of milk, the egg and lemon or orange rind. Mix lightly
with a fork and then add the melted butter (I melt the butter in the
microwave.)
The secret to light moist muffins is NOT TO OVER MIX.
Add the liquid to the dry ingredients and lightly
stir/fold all together. This should take
only a few seconds. If you do not handle
the batter too much it will be lumpy with some dry flour and THAT IS THE WAY IT SHOULD BE.
If making them large, spoon enough filling to just surpass the top of the muffin paper liners. If making them a little
smaller, spoon them 2/3 full. Sprinkle a
tiny bit of sugar on top if desired. I
do this, but it is totally optional.
Bake 30 to 33 minutes if making them large or until a
toothpick in the center comes out clean.
Bake 20 to 25 minutes if making them medium size or until
a toothpick in the center comes out clean.
Cool in pan for 2 or 3 minutes. Then remove and let them cool another 10
minutes. Eat and enjoy. (Oven temperatures vary, so make sure to test the muffins with a toothpick a few minutes before the estimated time of doneness.)
From Melina’s Kitchen to yours!
