Blueberry Muffins

Blueberry Muffins

Here is a little insight into what quarantine life has been like for our family… Blueberries have been our go-to ingredient. I’ll have a little bowl during the afternoon and then sometimes I’ll pour heavy whipping cream over a bowl as a quick dessert in the evenings. Dylan has also been making more pancakes and blueberries are my favorite addition to his mix. Because of how versatile they are, they are almost always in our fridge!

Well… Who doesn’t love blueberry muffins? I honestly love breakfast pastries – they are desserts disguised as a meal! What could be better than that? Well this weekend, I was on a mission to make the perfect blueberry muffins.

I started with this recipe from NYT Cooking. I loved reading the story about how this recipe originated as a battle between a department store and a hotel chain. Well they are worth the debate, these turned out delicious!

Here is what you’ll need…

  • 1/2 cup of softened butter (1 stick) – I would try to leave your butter out of the fridge a couple hours before you want to make your muffins; however, I zapped mine in the microwave for 15 seconds to soften it up. I also used unsalted butter because you add a bit of salt later.
  • 1 cup of sugar – I pulled back a little bit on this from the original recipe, just because you also add extra sugar on the top of the muffins later.
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of flour – I used 1 cup of all purpose flour and 1 cup of cake flour to get more of a fluffy consistency. You can read about the differences here, but whatever you’ve got should be fine. Also, since there is a good bit of baking powder, you should get the rise either way.
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/2 cup of milk
  • 2 cups of blueberries washed
  • 2 extra teaspoons of sugar – I pulled back here as well and they still were very sweet.

Here is what you’re going to do…

  • Make sure your butter is softened – either pull it out a couple hours ahead of time or zap it in the microwave to soften.
  • Preheat the oven to 375
  • Cream the stick of butter and 1 cup of sugar until light – I typically use my standing KitchenAid mixer (with the paddle attachment) to do this. I mix until my butter and sugar to come together and have a light white color. I received this as a Christmas gift and it’s been a life saver for not having to scrape the sides of the bowl constantly!
  • Then add the eggs, 1 at a time, mixing until combined after each.
  • Then add the vanilla and stir until combined.
  • Grab another medium mixing bowl and a sifter or strainer if you have one. This is a bit tricky, but sifting your flour helps avoid clumps. I have some like this, that are actually strainers but have very small holes, so it works for the baking I do. Put your sifter on the top of your mixing bowl and pour in the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. Sift until all ingredients are combined in the mixing bowl, but don’t stir again after sifting.
  • Turn your standing mixer on “stir” and slowly pour in your dry mixture and 1/2 cup of milk, alternating between them (EX: 1/3 of dry mixture, 1/4 cup of milk, 1/3 dry mixture… etc.)
  • Take a cup of your blueberries and mash them with a fork – I loved this step! This really makes your muffins have a great blueberry taste. Then turn your standing mixer on “stir” and pour the mashed blueberries in. Mix until combined.
  • Next, you’re going to take the rest of the blueberries and lightly coat them in flour. This is important so that they don’t sink to the bottom inside your muffins. Once they are covered in flour, gently fold them in to your mixture.
  • Now, you are doing to divide your mixture evenly between 12 muffin cups. You’ll need to either grease each cup generously beforehand or use cupcake liners. By the time I was done filling, each cup was almost full with batter.
  • Bake for 30 minutes
  • Once they are browning around the edges, pull them out and immediately transfer them to a cooling rack. Let cool for 30 minutes.
  • And you’re done!

Who doesn’t want to start their week with these yummy treats? Happy baking!

xoxo,
Morgan

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