blueberry wonderful muffins

by humanmama on May 19, 2011

I think “wonderful” should be right there in the title. Because, …wow.

I got this from Allrecipies.com, a couple of years ago and I hate to tell you my ultimate secret: when searching for recipes don’t just simply type “cookies,” or even “chocolate chip cookies.” No, start your search by typing “BEST chocolate chip cookies.” That’s my secret. Don’t tell anyone.

Unless–no–you don’t think the recipe posters already know that, and are actually just naming their recipes “BEST ___” in full knowledge that I want the best. Do you?

Naaahhh…

Anyway.

BEST BLUEBERRY MUFFINS EVER

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk (**I almost never have buttermilk. Today I used 1/4c sour cream and 1/4c 1% milk)
  • 1 pint fresh blueberries – rinsed, drained and patted dry
  • 2 tablespoons white sugar (I love big granules, like Turbinado sugar)

Directions

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. (***If you don’t have/like paper liners, try this Pam Spray with flour. I’m telling you, they fall out of the pan. Who knows what’s in that stuff, though.) In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. (*If you aren’t using unsalted butter, just regular butter, try cutting the salt down to 1/4 tsp.)Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. (*You can have a 2-year-old help, but make sure you have plenty of things for them to “do” to help besides cooking, such as letting out the dog) Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. (**The mixing of flour and blueberries is a good young-child activity, if you don’t mind a little flour everywhere)
Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in oven (preheated) for 30 minutes or until golden brown (my oven is about 28 minutes). 

ENJOY!the "BEST" blueberry muffins!

 

 

 

Here’s the recipe again if you want to print “selection” and make your own without my comments :)

Best Blueberry Muffins

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries – rinsed, drained and patted dry
  • 2 tablespoons white sugar

Directions

  1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

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{ 3 comments… read them below or add one }

Maria May 19, 2011 at 6:24 pm

You totally stole that packet of sugar from a Starbucks. I’m on to you.

Reply

aj May 20, 2011 at 9:30 pm

how did you know? It’s uncanny.

Reply

chuck cameron May 20, 2011 at 3:18 pm

i’m hungry
can you make these next weekend???

Reply

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