The Summer I Turned Pretty - Cooking with Jenny Han, Lola Tung and Chris Briney - Dirtbombs

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Milk (whole or 2% milk, room temperature)
• 1 large Egg (room temperature)
• 1/4 cup Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries (optional) (fresh or frozen; if frozen, do not thaw)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and allow it to fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 375°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until evenly distributed.

   Time: PT3M

3. Combine Wet Ingredients

   In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.

   Time: PT3M

4. Mix Batter

   Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula or whisk until just combined; the batter should be lumpy. If using blueberries, fold them in now.

   Time: PT4M

5. Prepare Muffin Tin

   Line the muffin tin with paper liners or lightly grease each cup. Spoon the batter into the cups, filling each about 2/3 full.

   Time: PT3M

6. Bake

   Place the tin in the preheated oven and bake for 18‑22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

   Time: PT20M

   Temperature: 375°F

7. Cool

   Remove the tin from the oven, let the muffins sit for 2 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

30g

Fat

8g

Fiber

1g