This Easy No-Knead Blueberry Muffins recipe is the perfect way to get that high rise soft muffin! Topped with fresh or frozen blueberries or fruit of choice.
1-2peach halves sliced and quartered (canned & drained)
1/4fresh or frozen blueberries (more or less)
Instructions
In a small bowl add the water and sprinkle the yeast on top, let sit for 5 minutes then stir.
In a small pot add the milk and scald (heat to 180F / 82C) remove from heat and add the butter and sugar, stir to combine, let cool to lukewarm (105F / 40C).
In the stand up mixer with the flat beaters attached, add the milk mixture, 1/2 cup (65 grams) of flour and beat together, then add the egg and combine. Add the yeast mixture and combine. Then add the remaining flour and beat until smooth (if the batter is too thin then add an extra tablespoon or two flour, the batter should be thick enough to hold its shape but not too thick that you can mold it).
Cover the bowl with plastic wrap and let sit in a draft free warm area for one hour.
Grease and flour a medium 6 size muffin pan.
Stir the batter with a wooden spoon or spatula. Then spoon the batter into the prepared pan, top with the sliced peaches. Cover with plastic and let rise 30 minutes.
Pre-heat oven to 375F / 190 C.
Bake in the oven for 20-25 minutes. Drizzle with a simple glaze or cream cheese frosting if desired. Enjoy!
Notes
If you want you can add half the batter to the pan then sprinkle with a few berries then top with the remaining batter.