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