A delightful recipe for blueberry muffins paired with a berry compote, celebrating the vibrant flavor of blueberries in winter.
Ingredients
Scale:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/4 cup milk
1 cup frozen blueberries (for compote)
1/4 cup granulated sugar (for compote)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract (for compote)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the melted butter, eggs, vanilla extract, and milk until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Gently add the blueberries to the batter, ensuring they are evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until golden brown.
While the muffins bake, combine the frozen blueberries, sugar, lemon juice, and vanilla extract in a small saucepan over medium heat. Cook until the mixture thickens.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack.
