I should use Seinfeld quotes more often (this one is from “The Muffin Tops” episode from 1997). Between Seinfeld and The Simpsons quotes, I could have endless title material.
These blueberry muffins, like all of the other blueberry baked goods I’ve showcased this summer, are from the plethora of blueberries I picked in July.
Even when I didn’t particularly care for blueberries as a fruit, I liked blueberry muffins. This might stem from my general love of muffins. My favorite blueberry muffins have a crunchy top…as a child, teenager and young adult, I was a sucker for the Duncan Hines muffin mix with the can of wild blueberries and the crumb topping. Nowadays I’d never consider using a mix…so I made these from scratch from a Martha Stewart recipe found in Martha Stewart’s Baking Handbook. Are you tired of me praising the recipes in this book yet?
These were very good. Way better than average. For the topping, I simply sprinkled turbinado sugar over the batter. The turbinado sugar provided a nice crunch that regular granulated sugar wouldn’t have.
I loved the advice in this recipe to toss the blueberries with a little bit of the dry ingredients in order to prevent the blueberries from sinking to the bottom as the muffins baked.
Recipe from Martha Stewart’s Baking Handbook
Makes 1 dozen muffins
- 1 stick unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries (I used fresh this time but I’ll probably use frozen next time I make these!)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1-2 tablespoons turbinado sugar (optional)
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper muffin cups.
In a medium bowl, whisk together the flour, baking powder and salt.
In another bowl, toss the blueberries with about 1 tablespoon of the flour mixture.
Set aside both the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating until combined after the addition of each egg. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture. Beat just until combined. Add the milk and beat just until combined. Do not overbeat. Lightly fold in the blueberries using a rubber spatule. Divide the batter evenly among the muffin cups. If you’d like a little crunch on the top of the muffins, sprinkle a small amount of turbinado sugar over the batter in each muffin cup.
Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean, about 30 minutes. Transfer to a wire rack to cool for about 10 minutes. Remove muffins from pan and let cool. Serve warm or at room temperature.