Happy National Blueberry Muffin Day! I posted this recipe a couple of years ago, but it's so good, I felt the need to share it again. Of all the blueberry muffin recipes I've tried, this one is quite simply the best. I think you'll agree.
Best Ever Blueberry Muffins
makes 12-16 standard size muffins
- 8 tablespoons unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon granulated sugar (I like to use sanding sugar)
- 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)
- Preheat oven to 375F.
- Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner (not paper - paper will stick terribly).
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Using a fork, mash 1/2 cup of blueberries; set aside.
- In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.
- Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries.
- Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated.
- Add 1/2 of the milk and mix just until combined.
- Repeat with the remaining flour mixture, followed by the remaining milk.
- Fold in the remaining 2 cups of whole blueberries.
- Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping.
- Bake 25-30 minutes.
- This recipe works equally well with as little 1 1/2 cups of blueberries.
- For the topping, I sometimes substitute cinnamon for the nutmeg.
- I also like to sprinkle vanilla sugar on top of the muffins.
- Batter makes nice mini bread loaves too.
- A tip from the author - you can freeze the muffins for up to two months before baking - just portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container. When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.
recipe adapted from Mary Hunt, Everyday Cheapskate