Blueberry Muffins

Light, moist, fine-crumb, good balance of sweetness versus berries. Don't worry that they don't raise peaked tops.
Yield: 12 muffins
  1. 1.5c flour
  2. 2.25t baking powder
  3. .5t baking soda
  4. .25t salt
  5. .75c sugar
  6. 1 large chicken egg
  7. .33c vegetable oil
  8. .33c whole milk
  9. 1t cider vinegar
  10. 1t vanilla extract
  11. all the zest of a small citrus
  12. .5 dry pint blueberries
  1. Sift flour, powder, soda, salt, sugar together in medium bowl.
  2. Mix milk and vinegar in small bowl, let sit for 5m, then add vanilla.
  3. Beat egg, beat in oil, then beat in milk mixture.
  4. Add liquid to flour, mix gently until just incorporated.
  5. Fold in blueberries and zest.
  6. Fill paper muffin liners two-thirds full.
  7. Bake at 400F for 18m.

  8. I like to lightly dust the blueberries with sugar and cornstarch before incorporating; I don't know if this accomplishes anything useful.

  9. I also like to make a streusel topping to sprinkle the tops with before baking: 1T butter, 1T flour, 2T brown sugar, .25t cinnamon.