Packed with antioxidants and nutrients, fresh blueberries are perfect for these muffins. However, if fresh blueberries are unavailable frozen berries will work as well. When you buy fresh blueberries and can’t use them all, freeze them. Gently wash and pat berries dry, pick through to remove the stems and squashed ones. Place the berries on a sheet tray in one layer, and place in the freezer. Once frozen, store in a zip-lock freezer bag until ready for baking. The blueberries can be used right from the freezer.

There are many delicious blueberry muffin recipes available. This classic recipe from the Jordan Marsh department store is easy and has been a favorite recipe for many years. Although the original recipe calls for mashing half of the blueberries before adding to the batter, I don’t do this. I always toss my berries (both fresh and frozen) in a little all-purpose flour before adding to the batter to prevent the berries from sinking to the bottom of the muffins. Adding chopped walnuts is optional and popping a few big blueberries on the top of the muffins before baking is always recommended. These delicious muffins are really moist without being overly sweet.

Blueberry Muffins

Print Recipe

Servings

12 muffins

Servings 12 muffins

Blueberry Muffins Print Recipe Servings 12 muffins Servings 12 muffins

Ingredients

• 8 tablespoons unsalted butter softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon Kosher salt
• 1/2 cup milk
• 2 cups blueberries washed, drained and picked through
• 1 cup chopped walnuts optional
• 3 teaspoons granulated sugar or decorative sugar for the top of the muffins

Servings: muffins

Instructions

1. Pre-heat the oven to 375 degrees F. Line a 12-cup standard muffin tray with cupcake liners or coat with non-stick cooking spray. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat again.
2. In a medium bowl sift together the flour, baking powder and salt. Add the dry ingredients to the creamed butter in batches, alternating with the milk. Carefully fold in the blueberries and walnuts, if using.
3. Using an ice cream scoop or a spoon fill the muffin tray cups with the batter. Sprinkle the muffins evenly with the 3 teaspoons of sugar. Bake the muffins for about 25-30 minutes until lightly golden brown or until a wooden skewer comes out with scant dry crumbs. Remove the muffins from the tray after about 5 minutes and let them cool on a rack for at least 30 minutes.