Favorite Blueberry Muffin Recipe
These have been made for years, with rave reviews. Wild blueberries make a big difference. I use 1 1/2 cup blueberries instead of the 2 1/2 C that the original recipe used. Original also called for mashing 1/2 C of the blueberry total, but I dont do that.
These have been made for years, with rave reviews. Wild blueberries make a big difference. I use 1 1/2 cup blueberries instead of the 2 1/2 C that the original recipe used. Original also called for mashing 1/2 C of the blueberry total, but I dont do that.
- Carbohydrate 30.2627734274955 g
- Cholesterol 62.4784445094768 mg
- Fat 12.2272579701111 g
- Fiber 1.33250002662341 g
- Protein 3.78071277712904 g
- Saturated Fat 7.38542145517386 g
- Serving Size 1 1 Serving (89g)
- Sodium 227.043683504409 mg
- Sugar 28.9302734008721 g
- Trans Fat 0.955658135178935 g
- Calories 243 calories
Step-by-step
- Pre-heat oven to 375.
- Cream butter and sugar until fluffy on low speed with electric mixer.
- Add eggs, one at a time, and mix until blended.
- Sift dry ingredients and add alternatively with milk and vanilla.
- Add blueberries and stir in by hand.
- Grease muffin tins well including top surfaces.
- Fill high and sprinkle tops with sugar.
- Bake at 375 for 30 minutes.
Swapping cultivated berries for wild blueberries alters the moisture distribution within the crumb due to the smaller fruit size and higher skin-to-pulp ratio. Standard metal muffin tins conduct heat rapidly, promoting proper crust set at 375 degrees Fahrenheit. Silicone molds insulate thermal energy, yielding pale, gummy sides that lack structural integrity. Creaming softened butter and granulated sugar incorporates microscopic air pockets. These air cells expand when exposed to chemical leavening from baking powder, creating lift without dense pockets.
Room-temperature eggs emulsify smoothly into the fat base, preventing the batter from breaking. Folding the fruit by hand rather than utilizing an electric mixer protects fragile skins from rupturing and bleeding gray pigment throughout the batter. Greasing the top surfaces of the tin prevents overflow batter from adhering during the thirty-minute bake cycle. Granulated sugar sprinkled across the batter crown before baking melts into a crisp, glassy crust.
Day-old muffins stored in a paper-lined airtight container lose surface crispness as interior moisture redistributes evenly throughout the crumb.
