From the kitchen
Blueberry Goat's Milk Muffins
Yields an incredibly tender crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole goat's milk
- 2 large eggs
- 1/2 cup melted butter
- 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
Method
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the goat's milk, eggs, and melted butter.
- Fold the wet ingredients into the dry until just combined, then gently fold in the floured blueberries.
- Divide batter among the muffin cups and bake 20-22 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan before turning out.
Kitchen note
Goat's milk's fine fat structure is what gives these their especially soft, tight crumb — resist the urge to overmix.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.