King Arthur Flour Classic Blueberry Muffins

I wanted to make blueberry muffins when my brother was in town because I'd purchased some lovely blueberries at the market, and because he loves a blueberry muffin -- I was shocked at the dearth of blueberry muffin recipes in my cookbooks (even cookbooks like Martha Stewart's Classic Recipes seemed to leave me high and dry); I knew I wanted to make a "plain" muffin without extras (such as zest or other berries), and once again, The King Arthur Baker's Companion came through for me; Hank and Dudley declared these "the best blueberry muffins ever," and neither one could stop eating them; they have a very traditional blueberry muffin flavor, and if you're looking for a way to use up some blueberries, I recommend you give these a shot.


Classic Blueberry Muffins
pg 68 of The King Arthur Baker's Companion

1 stick (4 oz) butter
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups flour
1/2 cup milk
1 tsp vanilla extract
2 1/2 cups fresh blueberries
cinnamon sugar for the top

Preheat oven to 375. Cream together butter, sugar, and salt. Add the eggs, one at a time, beating well after each addition. Add the baking powder. Then add the flour alternately with the milk, beating well after each addition. Mash 1/2 cup of blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.

Mound the batter into 12 lightly greased or paper lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it'll hold its shape). Sprinkle with cinnamon sugar. Bake for 30 minutes or until a tester comes out clean. Remove muffins from the oven, and after 5 minutes remove them from the pan to cool completely on a rack, or gently flip them sideways in the pan.

If you'd like a printable version of this recipe, please click here.