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.