Best Blueberry Muffin

Best Blueberry Muffins 2015-08-29 045Summer is gone, at least for me, and I am back in my college classroom staring at a new batch of freshmen whose names I need to learn yet again. Everyone is still in shorts and sandals and it feels beachy in the classroom even if it is all an illusion, so I love to bring muffins and other treats the first few days of class just to keep the casual feel as they learn about each other, the syllabus and what lies ahead.

This year I am thinking about a blueberry muffin ; one that tastes like a cupcake, all moist, buttery and rich. I found an old recipe in my files that sounded like the steps for making cake, so I gave it a try. It has been years since I made it and I couldn’t recall if I liked it. Happily it turned out just the way I had hoped. It has a lovely cake-like crumb,and  the berries are moist and plump in it, but they don’t ruin the integrity of the muffin. I did fill my muffin liners to the top even though the recipe said 2/3 full just because I want a big, fluffy muffin, not a little bite. You will be glad to know that this recipe calls for only one stick of butter (Ina Garten’s recipe calls for way more), yet it makes 12 big muffins.

Ingredients:

2 cups of all purpose flour

2 tsps baking powder

1/2 tsp salt

1/2 cup or 1 stick of butter, softened

1  1/4 cups of sugar

2 eggs

1/2 cup milk

1 and 1/2 cups of fresh blueberries

1 tsp vanilla

Directions:

Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.

In a large mixing bowl, place the flour, baking powder and salt. Whisk together until the baking powder and salt all are incorporated into the flour. Set aside.Best Blueberry Muffins 2015-08-29 004

In a deep mixing bowl of a stand-up mixer, place the softened butter. Beat the butter on medium until soft and creamy. Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.Best Blueberry Muffins 2015-08-29 009Best Blueberry Muffins 2015-08-29 014

 

Add in the vanilla.Best Blueberry Muffins 2015-08-29 021

 

Turn the speed down to slow and add the milk and flour mixture in three additions, stopping to scrape down the bowl before adding the next addition.Best Blueberry Muffins 2015-08-29 016

 

When all has been added in, stop the mixer, scrape down the sides and with a large wooden spoon fold in the blueberries until the entire batter contains some berries throughout.Best Blueberry Muffins 2015-08-29 022

Using an ice cream scoop, scoop batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full. Let the muffin pan sit on the counter for five minutes while the batter rests.Best Blueberry Muffins 2015-08-29 027Best Blueberry Muffins 2015-08-29 024

 

Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.

Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.Best Blueberry Muffins 2015-08-29 035

I freeze mine so I can have a lovely blueberry muffin whenever I feel like it. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.

Best Blueberry Muffins 2015-08-29 039

 

Best Blueberry Muffin

Best Blueberry Muffin

Ingredients

  • Ingredients:
  • 2 cups of all purpose flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/2 cup or 1 stick of butter, softened
  • 1 1/4 cups of sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 and 1/2 cups of fresh blueberries
  • 1 tsp vanilla

Instructions

  1. Directions:
  2. Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.
  3. In a large mixing bowl, place the flour, baking powder and salt. Whisk together until the baking powder and salt all are incorporated into the flour. Set aside.
  4. * Beat the butter on medium until soft and creamy.* Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.
  5. Turn the speed down to slow and add the milk and flour mixture in three additions, stopping to scrape down the bowl before adding the next addition.
  6. When all has been added in, stop the mixer, scrape down the sides and with a large wooden spoon fold in the blueberries until the entire batter contains some berries throughout.
  7. Using an ice cream scoop, scopp batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full.
  8. Let the muffin pan sit on the counter for five minutes while the batter rests.
  9. Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.
  10. Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.
  11. I freeze mine so I can have a lovely blueberry muffin whenever I feel like having one. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.
http://www.theinfinitekitchen.com/best-blueberry-muffin/

Rate this post

 

Comments are closed.