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5 October, 2015

Big Buttery Blueberry Muffins

Posted in : blueberry, breakfast, easy, muffin, recipe, snack, Uncategorized on by : Jeanette Schramm

The most photogenic muffin I've ever had the pleasure of eating.


These muffins were initially intended to be streusel muffins, but I ran out of flour and had to settle for regular muffins instead (I ended up adding sugar to the top to give them that extra crunch anyway). If you’d  like the recipe for the streusel, you can find it here.

The one and only issue I ran into while making these muffins was that they didn’t quite cook all the way through, but they were by no means raw. Each muffin just ended up with a small pocket of moister-than-the-surrounding-area. That pocket was about the size of a marble, which, considering the muffins themselves were about the size of both of my fists put together, wasn’t so bad.

Ingredients
2 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 cup sugar
2 large eggs
1 cup milk
1 tbsp vanilla extract
1 ½ cups blueberries (I used frozen)

Now, when I was initially reading this recipe, I got a little concerned when I saw “1 tbsp baking powder” and “1 tbsp vanilla,” since I had never used more than a teaspoon of either of those ingredients at any one given time. I can say, now having made these muffins, those measurements are correct. Now, on to baking:

Preheat the oven to 425 degrees F and spray a 6-cup (A.K.A. “Big Bertha”) muffin pan. This size pan makes real, breakfast-appropriate sized muffins.

In a large bowl, mix together the flower, baking powder, baking soda, and salt, and set the mixture aside. In a medium bowl, whisk together the melted butter and sugar, then add the eggs. Mix those ingredients up before adding the milk and the vanilla, and then mix those together before pouring the wet ingredients in with the dry ingredients and mix until everything is blended. Once that is all set, add the blueberries and fold them into the batter, avoiding squishing them as much as possible.

Divide the batter up into the muffin cups. I found that this was easiest to do if I used a dinner spoon and held the spatula under it to catch any drips. If you’re coordinated enough to pour straight from the bowl, into the muffin cups, you’ve outclassed me. Do whatever is easiest and cleanest for you (I mean, unless you like cleaning up batter off of your countertops).

Swirly blueberry galaxy cups of yumminess.


Before you put the muffins in the oven, sprinkle the top of the batter liberally with sugar. As this cooks, it’ll make a nice crust on top of the muffins. Once that’s done, pop the pan in the oven for five minutes, then, reduce the heat to 375 degrees F and bake for another 22 minutes or until a toothpick comes out pretty clean.

THAT is what a REAL muffin looks like. Next challenge: figuring out how to make just the muffin tops.


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