Blueberry Muffins

by beth on June 25, 2010

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I adore blue­ber­ries.  I truly do.  The blue, the berry, the way they bust open when you eat them.  I have high hopes to actu­ally grow them in the yard.   My daugh­ter also has a blue­berry love.  Mak­ing blue­berry muffins one of her favorite things.  Muffins are a great item to have on hand.  Some­times I dou­ble the recipe in hopes of freez­ing half the batch, but usu­ally they are eaten too quickly for me to freeze.

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What You Need:

Makes 1 dozen muffins

1/2 Cup (1 stick) unsalted but­ter, soft­ened to room temperature

2 Cups All-purpose Flour

½ Tea­spoon Bak­ing Soda

2 tsp bak­ing powder

1/2 tea­spoon salt

1 Cup Sugar

2 Large Eggs

2 Tea­spoons Pure Vanilla Extract

½ Cup Milk

2 Cups Fresh Blueberries

Topping:

2 Table­spoons Sugar

1/4 Tea­spoon Cinnamon

1/4 Tea­spoon Nutmeg

Pre­heat oven to 375 degrees. If you use muf­fin paper you still will want to but­ter the exposed area of your muf­fin pan. If you do not use muf­fin paper cups then make sure to but­ter the whole pan & lightly dust with flour, tap­ping out excess.

How To Put It Together:

In a medium bowl, sift together all your dry ingre­di­ents.  This includes the flour, bak­ing pow­der, bak­ing soda and salt.  Sift­ing these together will give an light & airy tex­ture to the muffins that will make you want to dive in once they are done.

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In the bowl of an elec­tric mixer fit­ted with the pad­dle attach­ment, or using a hand-held mixer cream together your stick of but­ter and 1 cup sugar.  You will use a medium to high speed, it should take about  about 3 minute.  Then add your eggs (one at a time) & mix together.  Now mix in your vanilla and milk.

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OK, grab those sifted dry ingre­di­ents & grad­u­ally add those in.  Grad­u­ally or you will get a face full of your dry ingre­di­ents, trust me.

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With a rub­ber spat­ula gen­tly fold in your blue­ber­ries. Not too rough, remem­ber this isn’t some no holds bar cage match. You’re only mak­ing muffins.

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Now add the yummy mix to your muf­fin tin.  If you are like me and could just eat the tops of the muffins then fill those bad boys up.  In my opin­ion the tops make the muffins.

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After you fill your tin, sprin­kle with the sugar/cinnamon & nut­meg mix.  It’s OK because there are blue­ber­ries in there.  It totally coun­ters any sugar, at least that’s what I’m telling myself.

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Bake for about 24–28 min­utes at 375 degrees.  You want muffins that are golden brown.  And now sit back, let them cool & get ready for the stam­pede of feet to rush toward you beg­ging for one!

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{ 16 comments… read them below or add one }

1 Alexandra June 25, 2010 at 9:38 am

Warm muffins with butter…YUM!!

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2 alicia June 25, 2010 at 9:56 am

Those look amazing. The picture totally lured me in. YUM!!

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3 Liam O'Malley June 25, 2010 at 4:33 pm

Great pictures. I, too, am a huge blueberry fan but actually didn’t even eat them until very recently. No good reason why not. No worries though, now I’ve just gotta make up for lost time.

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4 Alexia June 25, 2010 at 6:05 pm

Those look yummy. My daughter loves blueberries.

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5 Deborah June 26, 2010 at 8:58 am

There is nothing like a perfect blueberry muffin!

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6 faemom June 26, 2010 at 3:25 pm

I love blueberry muffins. I have to try your recipe. My boys aren’t big into muffins. (I know. What kind of kids did I breed?) I have to put spinkles on top and call them cupcakes to get my boys to eat them.

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7 Meaghan June 26, 2010 at 9:36 pm

Yummy. second blueberry muffin recipe i have seen in blogs today – making me hungry. wish i had the ingredients to make some and have them for breakfast tomorrow to follow my own rules – hope you will check out my blog to see what I mean. Get your daily dose of fitness and health tips and more, from a new mommy. (Lady Blogger and SITSfest girl)

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8 Lisa June 27, 2010 at 3:13 am

those look absolutely AMAZING! they look like those big fat ones u get at au bon pain (the cafe shop). delish!

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9 existential mom June 27, 2010 at 9:59 pm

mmmmm…thanks :) blueberries are one of the three healthiest of foods apparently. these look yummy too. cheers!

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10 erin June 28, 2010 at 2:30 pm

these look good, esp. with the topping! i love all kinds of muffins, particularly blueberry. I just tried another blogger’s recipe that calls for cream cheese in the batter, and they are good, too! cannot wait to try yours. thanks for sharing!

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11 Unknown Mami June 29, 2010 at 12:20 pm

I wish you would just come over and cook for me. I would be your biggest fan.

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12 Sophia June 29, 2010 at 5:51 pm

Your photos are really amazing. You did a great job. I absolutely love blueberry muffins. I’m going to have to make one soon after seeing this. I plan on making a Blueberry Pie Supreme, but if I have more blueberries, I’ll try to make these too! Thanks for sharing this!

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13 Chef Dennis June 30, 2010 at 9:15 pm

with all the fresh blueberries around this is a perfect treat to make with them!
thanks for sharing!

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14 Jen July 12, 2010 at 9:46 pm

These were delicious and so easy to make! Loved that they weren’t super sweet with too much sugar, yet the topping was delish!

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15 Gabrielle July 21, 2012 at 12:06 am

Highly recommend! These turned out perfectly and taste absolutely Devine!

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16 Marisa July 21, 2012 at 7:43 pm

Hi! Just pulled these out of the oven and they look delicious. I did have a problem though. For some reason the middle of my muffins will not cook and they sunk down very far so they look like craters. This happened to 8 out of the 12 so I’m kind of bummed. I’m not really a baker so I’m sure I did something wrong haha. Do you have any idea?

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