blueberry muffins

Last week, Jon asked me to see if I could find blueberries at the supermarket. Blueberries are in season during the summer here in Switzerland, so it’s kind of tough to find this delicious blue fruit at the supermarket in the middle of winter. But when my husband craves something I’ll always go out of my way to get him what he wants! I was lucky enough to find the last pack of blueberries that day at the supermarket and brought them home with a smile. Jon didn’t touch the blueberries sitting in the fridge the whole week, although I asked him every night if he wanted some for dessert. He’d always say “No, tomorrow,” making me wonder why he really wanted me to buy blueberries in the first place! It was only on Saturday morning that I discovered what his true intentions were… “Sharon, can you bake me blueberry muffins for breakfast this week?” He knows that Sunday is my baking day. So I set off to bake the most perfect and moist blueberry muffins.

In my mind, muffins have to be a mix between super moist and big and puffy, bursting out of the paper cups with a heavenly smell. As I had never baked blueberry muffins before, I set off on a Google hunt searching for a recipe with a photo that met my expectations of what the perfect muffin should be. A recipe I found over at Food.Com featured photos of gorgeous muffins, and the title of the recipe The Best Blueberry Muffins was enough to convince me to give them a shot. I followed most of the recipe but just slightly changed the sugar topping, by switching out nutmeg for my favorite breakfast spice — ground cinnamon.

Creating the perfect muffin batter requires a bit of experience and lots of trial and error. Throughout my years of baking, I have learned that it’s always best to not overwork the batter, making sure that it is thick and will properly rise. For the first part of this recipe I recommend using a handheld mixer to beat the butter, eggs and sugar, but the second half I suggest using only a spatula to delicately fold in the flour, milk and blueberries until combined. This will create a rich and thick batter that will make these muffins so moist and tender. What makes a muffin gorgeous is the top that bulges out of the muffin liner. The trick to fluffy muffins is to fill the muffin liners three-quarters full. The muffins will gradually grow during the baking process and will overflow a bit on the sides, resulting in cracked golden tops.

Muffins are best when eaten hot out of the oven. You can always freeze them and reheat them when desired, but nothing beats the freshness of a just-baked muffin. Jon couldn’t agree more — he woke up with the smell of muffins baking in the oven and requested that I buy blueberries more often! Here’s hoping that I can find some again next time I’m at the supermarket.

5.0 from 3 reviews

blueberry muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe type: Breakfast

Cuisine: American

Serves: 12 muffins

Ingredients

Ingredients for muffins

• 55g butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup milk or soy milk
• 250g blueberries

Ingredients for topping

• 1 tablespoon granulated sugar
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat oven to 375°F/190°C and line each muffin cup with a muffin liner.
2. In a large mixing bowl, beat butter until creamy on high speed, about 3 minutes. Gradually add in the granulated sugar and continue beating until light and fluffy, about 2 minutes more. Add the eggs and beat until well combined.
3. Add the vanilla extract, baking powder and salt, and beat just to combine.
4. Add half of the flour and milk, and fold in a spatula. Do not use your beater for this part! If not the muffins won't properly rise. Add the other half of the flour and milk and fold in once again with a spatula. Add the blueberries and fold in.
5. In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
6. Fill muffin liners three-quarters full with the batter. Top with the granulated sugar and ground cinnamon topping.
7. Bake for 15 to 20 minutes until golden. Let the muffins cool for 10 minutes before moving to a wire rack.

Notes

RECIPE ONLY SLIGHTLY ADAPTED FROM: Food.Com's The Best Blueberry Muffins
TO MAKE DAIRY-FREE: Substitute the butter for margarine and the milk for soy milk

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How did your blueberry muffins come out? Share photos of your recipe on Instagram by tagging #savormania