My brother has always loved blueberry muffins and for Christmas 2014, I made my first batch from scratch for him. I wasn’t sure what to expect, but they were such a hit I made them again and tracked every detail to share beyond Christmas morning. They are absolutely delicious and use fresh blueberries which give them a burst of sweetness. You and your family are going to love them!
Yield: 24 muffins
Preparation time: 15 minutes
Cook Time: 30 minutes
5 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 teaspoon kosher salt
4 eggs, lightly whisked
1 3/4 cups whole milk
1 tablespoon pure vanilla extract
2 sticks (1 cup or 8-ounces) unsalted butter, melted
2 cups (12-ounces) fresh blueberries
1. Preheat oven to 350ºF.
2. In a medium size bowl, add flour, sugar, baking powder, and salt. Whisk to combine.
3. In the bowl of an electric mixer fitter with a paddle attachment, add eggs, milk, vanilla, and melted butter. Mix until combined then add dry ingredients to wet. Mix until just combined being careful to not over-mix.
4. Using a spatula, gently fold the fresh blueberries into the batter being careful to not smoosh them.
5. Using a pastry brush, lightly grease cupcake tins with melted butter. Alternatively, cupcake liners can be used. Fill each 3/4 full and place in preheated 350ºF oven. Bake until lightly golden in color and an inserted toothpick comes back with just a few crumbs attached, approximately 30 minutes.
6. Remove from oven and allow to cool in the tins for 5 minutes before removing.
7. Best served with butter or fresh jam.
Kitchen Note: If frozen blueberries are all that you can come by, make sure you defrost and remove as much water from the blueberries as possible before adding them to the batter.