It's blueberry season and we are baking with them almost daily. I made these muffins the other day and they really are divine. I have made many many blueberry muffins over the years. I keep coming back to this recipe though. It really is the best. The recipe originates from Elizabeth Alston's Muffins, Sixty Sweet and Savory Recipes... From Old Favorites to New.
"Bursting with berries, these are the best blueberry muffins of all. The secret is an extra half cup of blueberries, which are mashed and then added to the batter."
1 stick butter, room temperature
1 cup granulated sugar, or slightly less
2 large eggs
1 Tsp. vanilla extract
2 Tsp. baking powder
1/4 Tsp salt
2 1/2 cups of blueberries (mash 1/2 with a fork)
2 cups all purpose flour
1/2 cup of milk
1 tablespoon sugar mixed with 1/4 tsp. nutmeg (I omit this)
Heat oven to 350. Grease 12 regular muffin cups, or use foil baking cups.
In a medium bowl beat butter until creamy
Beat in sugar until pale and fluffy
Beat in eggs, one at a time
Beat in vanilla, baking powder and salt
Mash berries in to batter
Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Add in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 - 30 minutes or until golden brown.
Let muffins cool for 30 minutes before serving.