Easy & Expert Recipes For Blueberry Muffins

Blueberry Muffins Two Ways — Beginner and Expert

Lately, as part of an effort to increase our budget for Summer travel, my sweetheart and I have been forgoing restaurant breakfast and brunch on weekends in favor of making our own. Last Sunday, we made his favorite breakfast tart, but this week, I'll be taking advantage of the heaps of blueberries at the farmers market with home-baked berry muffins. I'll either make a traditional muffin recipe or mash blueberries up and include them in the batter for enhanced color and flavor. Get your mornings off to the right start when you read more.

Beginner Blueberry Muffins

Easy Recipe For Blueberry Muffins 2009-07-14 15:45:50

Ingredients

12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions

  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Makes 16 muffins.

Expert Blueberry Muffins

Expert Recipe For Blueberry Muffins

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Directions

  1. Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
  2. In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
  3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
  4. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Makes 12.

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