My daughter LOVES blueberry muffins- it’s hard to resist making them repeatedly during blueberry season! The blueberries were HUGE and bursting inside of these tasty muffins. This classic recipe was adapted from Martha Stewart’s Baking Handbook. I substituted whole wheat pastry flour for half of the all-purpose flour and adjusted the baking times for a convection oven. Turbinado sugar could be sprinkled over the muffin tops prior to baking to add a little crunch. Nice.
Yield: Makes 12 muffins
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp coarse salt
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup milk (I used 1 percent)
- Preheat the oven to 375 degrees. Generously butter or spray a muffin pan with cooking spray; dust with flour, tapping out excess. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss the blueberries in a fine sieve with about 1 1/2 tsp of the flour mixture to lightly coat; set aside 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, about 3 minutes.
- Add the eggs, one at a time, beating until combined. Mix in the vanilla.
- With the mixer on low-speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not over mix.
- Using a rubber spatula, fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 20 to 22 minutes (on convection) or up to 30 minutes in a standard oven.
- Transfer the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides and let cool. Serve warm or at room temperature.
One Year Ago: