As I type, my guy is sulking. Just a tad - he's not much of a sulker, usually. But about 5 minutes ago, he dropped a well-buttered, fresh-out-of-the-oven blueberry muffin on the carpet. The top half, of course. Butter side down. Of course. The dogs, they were happy. My guy? Not so much.
Even though there are several more to choose from, he's taking a few moments to collect himself before he tries again. But try he will, because this is the best darn blueberry muffin recipe around. I can say that, because it's not mine - it's Martha Stewart's, natch.
(Okay, I make one tweak to the recipe - I sprinkle the muffins with Demerara sugar before baking. But otherwise it's all Martha.)
- 2 cups blueberries
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter (room temp)
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Demerara sugar for sprinkling (optional)
- Heat the oven to 375 degrees.
- Grease a 12-cup muffin pan with butter, or use cupcake liners.
- In a medium bowl, mix together the flour, baking powder, and salt.
- Wash and pick through the blueberries, tossing any that are mushy and removing stems.
- Take a couple tablespoons of the flour mixture and toss with the blueberries. Set aside.
- With a stand or hand mixer on medium speed, beat the butter and sugar together until light and fluffy - about three minutes.
- Add the eggs one at a time, and mix well.
- Add the vanilla.
- Turn the mixer to low and mix in the flour, just until incorporated.
- Add the milk, just until combined.
- Fold in the blueberries with a wooden spoon or spatula. The batter will be fairly thick.
- Divide the mixture between the 12 muffin cups. I find that's usually about 1/3 cup each.
- If using, sprinkle with the demerara sugar.
- Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for about 10 minutes, and enjoy. But try not to drop any.