Blueberry Muffins

With only a few days left in the blueberry picking season I knew I needed to make some time to head out to the Blueberry Ranch and pick some berries.  Little did I know that it would be the second picking and the bushes would be pretty bare.  In an hour and a half I managed to pick just over 2 pounds of berries.  Typically in that time I could have picked at least 5 pounds.  I have learned my lesson and will definitely be going earlier in the season next year.   

Now on to the star of this post, the muffins.  This recipe is nothing more than a classic blueberry muffin recipe with simple ingredients that come together quickly.  The result is delicious muffins that are bursting with the bold flavor of berries, surrounded by a moist and delicate crumb.  I personally would have preferred a streusel topping but I went ahead and opted for the cinnamon/sugar sprinkle to top of the muffins as directed in the recipe.  The flavorings atop the muffin added a nice flavor to the already delicious muffin tops.   Speaking of nice flavor, does anyone else love almond extract as much as I do?  I think this flavoring is not utilized nearly as much as it should be.

Blueberry Muffins

6 tablespoons (3 oz) butter
3/4 cup (5 1/4 oz) sugar
2 large eggs
2 cups (8 1/2 oz) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 2 cups (about 1 pint) blueberries, either fresh or frozen
optional – 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

1. Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.
2. In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.
3. Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 25 to 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don’t cool long enough, they’ll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.

-a bakers dozen, 13 muffins-

Recipe from King Arthur Flour

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2 comments to Blueberry Muffins

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