Blueberry Muffins
Description: This is the recipe for the sweet, golden cake crumb muffin with a generous trove of blueberries inside that I hope to find at bed & breakfast tables when I am seaside in Maine or passing through Minnesota’s lake country in the summer. The recipe works with the bigger (highbush) variety as well, and also works with frozen berries if you miss the wild blueberry harvest in your state.)
Prep Time: 30 minutes
Cook Time: 20 minutes
Cuisine: American
Servings: 12 muffins
Equipment
12-cavity muffin tin
Sheetpan
Parchment paper
Electric mixer
Ingredients
2 cups (16 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (4 ounces/1 stick) butter cold
1 cup (8 ounces) sugar
2 eggs
¾ cup (6 ounces) milk
1 tablespoon vanilla extract
juice of ½ lemon
2 ½ cup blueberries (or 3 cups of the large, highgrove variety; hold ½ out for decorating)
¼ cup sanding sugar for top
Instructions
Spray a muffin pan with olive oil, or line the cavities with muffin liners.
Preheat the oven to 350.
On a sheetpan lined with parchment paper, sift together the flour, baking powder, and salt and set aside.
In the bowl of an electric mixer, cream the butter and sugar together until it is light and fluffy, about 3 minutes.
Add the eggs and mix on low until blended.
By lifting the parchment paper from the edges, add ½ of the flour mixture and mix until blended.
Add the milk, vanilla, and lemon juice and mix until blended.
Take the bowl off the mixer and fold in the blueberries.
Using a ladle or a pastry bag, fill each cavity of the muffin pan ¾ full.
Add a few blueberries on top of each to decorate.
Bake at 350 for about 20 minutes until lightly brown on top.
Sprinkle the sanding sugar on each muffin while they are still piping hot.
