Blueberry Monday (World’s Best Blueberry Muffins)
So, I actually didn’t disappear into a vat of blueberries, I just got a little busy last week. But it is still blueberry season here, and so I hope to make it up to you today with this preview of the blueberry goodness I have yet in store for you.
These blueberry muffins, a gift to the world from my college roommate’s mom (Thank you, Vic!), are foolproof and perfect. I have tried probably 75 or more muffin recipes in my baking career, and these are at the top of the list.
If I can find a photo of mine, I’ll post it later, but I’m not even going to post a representative picture, because just looked in Google images under PERFECT BLUEBERRY MUFFIN, and EVERY MUFFIN I SAW was not as gorgeous as these muffins. Tall, well-built, perfectly peaked, golden colored and studded with blueberries. If you want super low-fat, whole grain and low sugar, move along, but these are bakery perfection in appearance without the fatty heavy yucky cakey bakery muffin taste.
Without further ado, start baking. (Of course, you can use other kinds of fruit, too. I like to mix blueberries and peaches this time of year.)
Perfect Blueberry Muffins
2 cups flour (I sometimes replace up to a 1/2 cup of white flour with King Arthur’s White Wheat)
2 tsp. baking powder
1/2 teaspoon cinnamon
1/2 cup milk
1 tsp. vanilla
1 and 1/4 cups sugar ( I use a little more than 3/4 cup without noticing much difference)
1 stick butter (1/2 cup)
2 eggs
1 pint floured blueberries, fresh or frozen (2 cups)
(I’m generous with the berries, usually a little more than 2 cups)
Preheat oven to 400.
Cream butter and sugar. Add vanilla and eggs. Add flour, cinnamon and baking powder, stir gently.
Add floured blueberries and mix until sticky, adding milk slowly to keep batter sticky.
Fill tins until heaping (this is important for tall, lovely muffins), sprinkle with sugar*. Bake 20-25 minutes.
*I use coarse white decorating sugar from King Arthur’s, makes a pretty crust on top!
15 Comments
Leave a Comment
Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.
Yum! Will definitely be trying this recipe!
ARGH! I left my blueberries at your house last week ๐
Can’t wait to try a “west coast” version with Strawberries… I have been chasing a recipe for those for YEARS. ๐
I know what I’m making this weekend in my brand new muffin pans!
YUM! Do the boys like these? I have some kid-friends in town this week, and I was thinking this might be a good breakfast treat…
Thanks, Anna!
Yummy! I made these today and they were fabulous. Even my blueberry-despising boyfriend was impressed! ๐
ok so i tried to make these this morning with raspberries. but i only had 1 cup of berries, so i halved the recipe…it made 6 big muffins, which was fine, but strangely only one of them rose to look like a normal muffin. the others sort of drooped over the edge of the muffin cups into a strange muffin waterfall situation…not sure what i did wrong. too much milk maybe?
[…] first foray into cooking with apples this fall, we decided on apple muffins. I took the backbone of this perfect muffin recipe, altered it slightly and came up with Apple-Oat muffins. And, pausing to wipe the crumbs off my […]
Hello,
I tried to make these muffins today. The first batch didn’t rise and then fell in the middle (didn’t look cooked enough in there). I thought maybe the problem was expired baking powder. Got new powder for next try. Cooked them about 2 minutes longer. Still didn’t rise, but didn’t fall in the middle on the second batch. Is this a high altitude issue? Do I need to add more baking powder? Do I need to add some baking soda? Any info you can throw my way would be appreciated. Thanks!
I used maybe a TBSP baking powder when I made them. They turned out fantastic. I’m not sure where you are so I have no idea about the altitude.
Very good! Thanks
Those muffins were bomb! Maybe the best I have ever tasted. Nice work.
I added 3/4 tsp of salt to this recipe. and i substituted the butter for 1/2 cup of unsweetened apple sauce… OMG the best muffins ever…
[…] Blueberry Monday (World's Best Blueberry Muffins) ะยซ Hank & Willie Aug 18, 2008 … I took the backbone of this perfect muffin recipe, … OMG the best muffins ever … … […]
This is the best muffin receipe! My blueberries had freezer burn, so I used cinnamon chips instead…yummy! The best part was making them w/ my 3 year old granddaughter, Sophia. Thank you for the receipe.