I love muffins. Okay, I love any kind of bread, but muffins are just magical, are they not? You can eat them for breakfast, which is like having cake first thing in the morning! What’s not to love about that?!
I have several Blueberry muffin recipes in my recipe index, but I’m adding another because these were just too good not to share with you! I have a love for all the recipes from King Arthur. They know how to do bread (n and everything other baked thing)!! I found this recipe for Blueberry Muffins while looking at their Instagram account and I knew I had to give them a try. If you love crispy edges, moist, fluffy insides and a full blueberry flavor, you’re gonna love these, too!
I mixed up the batter the night before (except for the blueberries). In the morning I added the berries and baked them off and they were heavenly! Here’s the simple recipe…
1/2 cup (8 tablespoons) butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping
1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
2. In a medium-sized bowl, beat together the butter and sugar until well combined.
3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
4. Beat in the baking powder, salt, and vanilla.
5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
8. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! I used 1/2 tsp and still got the lovely crunchy top!
9. Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Yield: 12 muffins.
Try these and let me know if they’re you’re new favorite Blueberry Muffin recipe, too!
With love from my country kitchen,