If you’ve never made a Dutch baby, prepared to be wowed: this cross between a popover and a pancake rises dramatically in the oven before collapsing on the table. The show-stopping dish comes toget...
- 1 ⅔ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- ¾ cup + 2 tablespoons milk, preferably whole
- 1 egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Preheat the oven to 400°F. Fill a 12-cup muffin tin with parchment paper liners. In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk with the egg, melted butter, and vanilla until well combined. Pour into the dry ingredients and mix until just incorporated but a few lumps remain. With a spatula, gently fold in the blueberries.
Divide the batter evenly into the muffin tins, using a ¼ cup ice cream scoop if you’d like. Bake until muffins are golden brown and a toothpick inserted in muffins comes batter-free, with some blueberry stains, about 18 minutes. Cool on a rack and serve warm. Muffins will taste best eaten the same day.
More Blueberry Love
This lightly sweetened compote is a great way to use an abundance of berries. Because blueberries are rich in pectin, a natural thickener, the recipe doesn’t call for corn starch, resulting in a li...
Bursting with blueberry flavor, this lemonade captures the essence of the carefree summer days. Serve poolside with large sunglasses and a straw.