I’ve tried many blueberry muffin recipes and this one is by far the best: light, fluffy and sweet.  It’s not a hearty muffin so if it’s for breakfast, make sure to pair it with a protein smoothie or something else that’s nourishing.  And if you mash the blueberries a little extra, the muffins look a little purple – perfect if your school/team color is purple, or for a Halloween color.

blueberry muffins

Ingredients:

  1. 2 C. all purpose flour
  2. 1 C. granulated sugar (plus a little for the topping)
  3. 2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 1/2 C. unsalted butter
  6. 1/2 C. milk (preferably at room temp.)
  7. 1 egg
  8. 1 tsp. vanilla
  9. 2 C. blueberries (fresh, or frozen ones that are defrosted)

Directions:

  1. Preheat oven to 400 degrees and grease muffin pan
  2. If using defrosted blueberries, let them sit in a sieve to remove the excess juice
  3. Mix dry ingredients (1-4 above) in a large bowl
  4. Melt the butter and mix in milk, egg and vanilla
  5. Mash 1/4 cup of blueberries
  6. Gently add the wet milk mix to the dry flour mix (it will be very stiff), then fold in mashed blueberries (this will loosen it a little)
  7. Gently fold in the remaining blueberries and scoop into greased muffin pan
  8. Sprinkle with a little bit of granulated sugar
  9. Bake for 20 minutes for regular muffins (or 10 minutes for mini muffins) until ever-so-slightly browned and spring back when lightly touched.
  10. Cool slightly before removing from pan

Lessons Learned/Advice:

  • I always like to do my muffin prep the night before I am baking.  For this one, I mix the dry ingredients (step 3) and set aside. I measure frozen blueberries into a 2C measuring cup and let them sit.  I take the butter and egg out to the fridge.
  • In the morning, when I put the blueberries in a sieve, I sit it on top of my blender, so the juice becomes part of the soon-to-be fruit smoothy. Bobby loves to guess what I have put in his smoothie and the blueberry juice usually tricks him.
  • Room temp. milk make mixing the butter and milk easier — without congealing the just-melted butter
  • I always use a 24-muffin pan that I bought years ago.  At Amazon, I found this muffin pan that looks very similar to mine (super sturdy and thick enough to bake the muffins evenly).  Mine scratched up one has seen years of service and still  works perfectly.  Mini muffins only take 10-12 minutes to bake (instead of 20 ), and I like half-size portion.

empty_pan

Credits:

I’d love to give credit to the author of the muffin cookbook that I found this in, but I can’t find the cookbook. It was a small (5″ x 5″ ) book all about muffins.  If it’s yours, please send me a note and I’ll buy another copy (and give you credit).

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