thefoodlessprocessed

In its original and most satisfying form the muffin is an alternative to yeast bread, quicker to make, and another option for a hot bread to be served with a meal. These blueberry muffins are in that tradition. They are sweet only with lots of fresh blueberries.

Young Mats is the muffin tester and food explorer featured in the earlier post: Muffins for Mats. What Mats Knows: Muffins– with plenty of good butter and bacon–hits the spot.

Less processed ingredient options are described through these links: Flour, Milk, Butter, Buttermilk Substitute, Fruit, Apple Juice Concentrate, Vinegar, and Salt.

Equipment

• a Standard Muffin Pan (makes 12 muffins): Older American muffin pans are made of tin-plated steel. They conduct heat very well and brown crisply. European bakeware used also to be made from this material and a French version is still made, although, not designed for baking muffins. If you have one of these older pans, you are the owner of a classic tin of excellent quality. thefoodlessprocessed uses one in preference to any other. An added advantage is that it has no nonstick coating of any sort.
• a Liquid Measuring Cup
• a Large Mixing Bowl
• a Wooden Spoon
• An optional suggestion: A narrow knife blade is effective for working around the edges of the muffins and loosening them from the bottoms of the cups.

Ingredients

• 3 cups of Organic White Unenriched All-Purpose Hard Wheat Flour (240 g). Hard wheat is the standard American variety. European Soft Wheat Flour may be substituted.
• 3 Tablespoons of Homemade Apple Juice Concentrate: thefoodlessprocessed recipe is here: Apple Juice Concentrate. The concentration of sugar in homemade concentrate is significantly less than in frozen commercial varieties. In this recipe the concentrate contributes to the tender quality of the muffin. 3 Tablespoons is equivalent to about 2 teaspoons of sugar. By contrast, 3 Tablespoons of a frozen brand will be equivalent to around 10 teaspoons of sugar. It would act as a sweetener as well.
• 1 teaspoon of Sea Salt
• 3 and 3/4 teaspoons of Baking Powder
• 6 Tablespoons of European-Style Unsalted Butter (56 g), melted and cooled, and a generous amount of Softened Salted Butter to grease the cups of the muffin pan. The purpose of buttering the cups very well is not only to prevent the muffins from sticking, but also to give them a crisp crust.
• 2 Eggs, beaten
• 1 and 1/2 cups of Whole Milk (360 ml) and 1 and 1/2 teaspoons of Organic Unfiltered Cider Vinegar: This combination is a buttermilk substitute.
• 551 ml or 1 dry pint of Organic Blueberries

Making the Muffins

Gas or Convection Oven:  thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven and leave adjustments to the better judgement of you who do have.

• Preheat the oven to 400 F (200 C).
• Butter the cups of the muffin pan very well. The purpose of buttering the cups very well is not only to prevent the muffins from sticking, but also to give them a crisp crust.
• Pour the milk in the measuring cup and add the apple cider vinegar. Set this aside to thicken for a few minutes.
• In the large bowl, combine the flour, salt, and baking powder.
• Add 1 cup (240 ml) of the thickened milk, the apple juice concentrate and the beaten eggs and stir to partially combine. Then add the melted butter. Add the remaining milk in increments until the batter is of a consistency that it may be scooped up in a large spoon and holds its shape. You may not need the entire amount.
• Stir in the blueberries.
• Divide the batter among the cups of the muffin pan. The batter will make 12 large muffins.
• Bake on the lower middle rack of the oven for around 25 – 28 minutes or until the tops are lightly browned and a small skewer inserted into the center of a muffin comes out clean.
• Let the muffins sit for 5 or 10 minutes to settle before removing them from the muffin pan. A thin knife blade is effective for working around the edges of the muffins and loosening them from the bottoms of the cups.

Happy Easter, Mats!