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Blueberry Muffins

Adapted from my sister’s husband’s family’s recipe (was that convoluted enough for you?)

Makes 12 muffins


2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, cool room temperature
1 cup buttermilk cool room temperature*
1 teaspoon vanilla
1 1/2 cups blueberries**

* Milk may be substituted for buttermilk.
** Should be fresh blueberries that have been frozen with no sugar added.

You will also need:

Large bowl
Muffin pan
Baking liners (optional)
1 extra teaspoon (or so) of flour


Preheat oven to 425 F.

Combine flour, sugar, baking powder and salt in a large bowl. Work room temperature butter into dry ingredients using fingers until it makes various sized “pebbles”. Gently toss frozen blueberries with a teaspoon or so of flour to coat. Form a well in the middle of the dry ingredients and add wet ingredients. Gently begin folding together and gently fold in blueberries at the same time. Do not over-mix as the dough should remain rather lumpy. Spoon into 12 muffin cups and bake at 425 F for 20-25 minutes. Allow to cool in the pan for about 8-10 minutes before removing and cooling on a rack.

Mix together dry ingredients: flour, sugar, baking powder & salt.

Work butter in with fingers to make small pebble sized pieces.

Add wet ingredients (milk & vanilla) in a well and then begin to fold together.

Toss frozen blueberries with just a little bit of flour to coat.

Gently fold the blueberries into the batter.

Spoon the batter into muffin cups. I use paper liners mostly for ease of clean-up but also to help contain all that blueberry goodness once removed from the pan.

Just a note: This is a 2 ounce scoop and I loaded it up with batter to fill the muffin cups.

Bake at 425 for 20-25 minutes (my oven is closer to 25 minutes).

Enjoy with a little pat of butter.

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