Blueberries, which we don’t eat very often, were on sale, so I bought some to vary our nutrient intake. I got enough to have some fresh—yum—and to use some to make blueberry muffins--yum yum! I had never made muffins with real blueberries before (the box mixes are all I had done), so I got a recipe from a fellow butter-lover, Paula Deen:
Ingredients
2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugarDirections
1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.2. In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter.
3. Gently fold the blueberries into the batter.
4. Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven.
5. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
6. Cool for about 10 minutes in the pan before turning the muffins out.
The only thing I did differently was use a 6-cup jumbo muffin tin (because I had it and who doesn’t love jumbo muffins), and as a result, I had to bake my muffins a bit longer. I measured my ingredients carefully and instead of producing a “batter,” I ended up with more of a cookie dough consistency. It still worked out, and my muffins tasted pretty good.
Yeah, just pretty good. Not amazing. Sorry Paula. The muffins just weren’t as sweet as I would have liked. So if anyone has a better recipe, please send it my way.
All in all, however, I consider my first batch of homemade blueberry muffins a success. Hurray me!
