Since my last blueberry foray (scroll down) to Holland Farms yielded blueberries for a year, I was thrilled to be able to pull on a hat, strap a bucket to my waist, and scour the bushes again. This years harvest was picked over commercially and I really had to work to reach 20 pounds. It took me two days and several passes through the rows. The results were worth it.
I am sharing my favorite blueberry muffin recipe with you. It is truly the best recipe that I have come across. Saturday's breakfast muffin's were baked by Tom Terrific. I polished the last one off and am wiping the crumbs off my chin as I type. Enjoy!
The Best Blueberry Muffins
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar, or less depending on the tartness of the blueberries
2 large eggs
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 tbsp sugar mixed with 1/4 tsp freshly grated nutmeg
Heat oven to 375º F. Grease 12 regular muffin cups, include the area between the cups or use foil cups.
In a medium size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder , and salt.
Mix mashed blueberries into batter.
Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in the remaining blueberries.
Scoop the batter into muffin cups. Sprinkle with the nutmeg sugar.
Bake 25 to 30 minutes, or until golden brown. Let the muffins cool for 30 minutes before removing from the pan.
