Breakfast
Blueberry Muffins
Makes 6 muffins
Blueberry Muffins
Makes 6 muffins
A favorite muffin, these are quick to put together, and baking them in the Cuisinart ® Air Fryer Toaster Oven brings them to the table quickly.
Nutritional Information per muffin: Calories 269 (41% from fat)
carb. 17g
pro. 15g
fat 10g
sat. fat 2g
chol. 90mg sod. 500mg
calc 19mg
fiber 1g
carb. 17g
pro. 15g
fat 10g
sat. fat 2g
chol. 90mg sod. 500mg
calc 19mg
fiber 1g
Ingredients
- 1 cup plus 1 tablespoon unbleached, all-purpose flour, divided
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- Pinch ground cinnamon
- 4 tablespoons (½ stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup whole milk
- 1 cup blueberries, fresh or frozen
- Softened butter or nonstick cooking spray
Preparation
- Put 1 cup of the flour, baking powder, salt and cinnamon into a mixing bowl.Whisk to combine; reserve.
- Put the butter and sugar into a large mixing bowl. Using a hand mixer, mix the two together until light and creamy. Gradually add the egg and vanilla extract; mix on low to fully combine.
- Alternating between the two, add the dry ingredients and the milk in a few additions, starting and ending with the dry ingredients. Gently mix to just combine.
- Toss the blueberries with the tablespoon of flour and then add to the batter. Gently fold to combine.
- Fit the oven with the rack in Position 1. Lightly coat a 6-cup muffin tin with the butter or cooking spray. Scoop the batter into the tin – they may be very full. This is OK.
- Set to Bake at 325°F for 20 minutes. After 5 minutes, place muffins in preheated oven. Muffins are finished when lightly golden and spring back to touch. Serve immediately, or store, covered, at room temperature for up to 3 days.
