Blueberry Muffins
These muffins are also called, “Department Store Muffins”, which in the northeast are famous. I’ve never eaten a muffin while shopping in a department store, so I omitted the name. Forgive me! Blueberries are available all yearlong, but are particularly good in the summer from a local farm, especially if you can pick your own. The muffins come together quickly and burst with blueberries in every bite. A wonderful start to your morning.
Tips:
I’ve been asked about the tulip shaped parchment muffin liners I use. I buy them from amazon and they are wonderful. They unfold to a little square, catching the crumbs as you nibble away.
Any berry would work in this recipe or maybe a chocolate chip.
I use a standard ice cream scoop to portion out my batter.
Blueberry Muffins
Recipe from King Arthur Flour
Makes 12 muffins
PREP 10 minutes
COOK 25-30 minutes
INGREDIENTS
1/2 cup (8 tablespoons) butter
1 cup sugar, plus 1/4 cup for topping
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
INSTRUCTIONS
Preheat the oven to 375°F.
Beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each.
Add the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Add the berries to the batter, stirring until just combined. Be careful not to overmix or the muffins will be dense. One recipe called to mash 1/2 cup of the berries to achieve maximum blueberry in every bite.
Scoop the batter by the heaping 1/4-cupful into a greased (or paper-lined) 12-cup muffin pan.
Now for the good part! Sprinkle about 1 teaspoon granulated sugar over each muffin. I know. It feels like the definition of excess but trust us!
Bake the muffins for about 25 to 30 minutes.