From the kitchen
Camel Milk Blueberry Muffins
Tender blueberry muffins made with camel milk, butter and gently folded berries.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup pasteurized camel milk
- 2 large eggs
- 1/2 cup melted cooled butter
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour, for berries
Method
- Heat oven to 375°F and line a standard 12-cup muffin tin.
- Whisk flour, sugar, baking powder and salt. Toss blueberries with the separate tablespoon flour.
- Whisk milk, eggs and melted cooled butter. Fold into dry ingredients just until no dry pockets remain.
- Fold in berries with a few gentle strokes. Divide among cups, filling about three-quarters full.
- Bake 20 to 26 minutes until tops spring back and a tester inserted away from a berry shows moist crumbs, not batter.
- Rest in tin 5 minutes, then cool on a rack.
Cook with confidence
Before you start
Before you start
A tester through a blueberry will look wet even when the muffin is baked. Use a standard muffin tin; jumbo and mini tins need different times.
Serving and keeping
Keep cooled muffins airtight for 2 days or freeze. Discard if mold appears.
Fold, Don't Beat
Combine wet and dry only until streaks disappear, then fold berries gently. Muffin batter should look slightly lumpy.
Troubleshoot
- Purple batter: berries crushed during mixing.
- Tunnels: batter overmixed.
- Soggy bottoms: berries excessively wet.
- Dry: baked beyond 22 minutes or flour overmeasured.
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