Junior Baking ContestContest rules and regulations
Quick and Easy Blueberry Muffins
Open to children 8 to 16 years of age as of June 1, 2022. One entry per exhibitor.
This easy blueberry muffins recipe makes 10-12 standard muffins or 20 to 22 mini muffins..
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/3 cup neutral-flavored oil; canola, vegetable and grape seed are great
- 1 large egg
- 1/3 to 1/2 cup milk; dairy and non-dairy both work
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries ( about 1 cup); see note below about frozen berries
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- Batter Thickness: The batter should be thick and “scoopable” – not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
Prepare Oven and Muffin Cups
- Heat oven to 400 degrees Fahrenheit. For standard-size muffins line 10 – 12 muffin cups.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick – see note below for more details).
- Fold in the blueberries.
- Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
- Transfer to a cooling rack. *For mini muffins, the baking time will be less -9 to 11 minutes.
|Overall Appearance||25 points|
|Following Directions||10 points|