About 2 years ago I went on a hunt for the perfect Blueberry Muffin. These were the clear winner. The light and fluffy base is loaded with sweet blueberries with a light sprinkling of sugar and nutmeg to top it off. I go through a lot of recipes so you know if I'm still making these two years later they have got to be good!
Blueberry Muffins
1/2 cup unsalted butter, at room temperature
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups blueberries
1 1/4 cups sugar (divided)
2 large eggs
2 tsp vanilla
1/2 cup milk
1/4 cup nutmeg
Directions:
Preheat oven to 365 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 tsp flour mixture to lightly coat (this will keep the blueberries from sinking to the bottom); set aside the flour mixture and the blueberries.
In the bowl of an electirc mixer fitted with the paddle attachment, beat butter and 1 cup sugar on medium-high speed unitl light and fluffy, about 3 minutes. Add eggs one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add flour mixture, beating until just combined. Add milk, beating until just combined. Do no over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the perpared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
Bake, rotating half-way through, for 20-25 minutes or until muffins are golden brown on top and cake tester inserted in the center comes out clean.
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