I swear to go these are some of the BEST muffins I've ever made. Plus they have fruit! That makes them healthy...right? They're pretty easy to whip up and freaking delicious fresh from the oven. Just be careful because those blueberries are like little bubbles of LAVA when hot. Your mouth will thank you.
Our cast of characters!
Mix your dry ingredients together and put it aside for now.
Rinse your blueberries (I like frozen blueberries in my muffins. I don't know why..either frozen or fresh works fine) and toss them with a tablespoon or so of your flour mixture. This keeps them from sinking to the bottom of the batter while baking.
Cream together the butter and sugar. The creamier the better <3
Add your eggs one at a time and beat well. WAPSHH! *cracks whip*
And the vanilla. Vanilla is your God. Know it. Love it. Use it in everything.
Add your flour mixture slowly and mix until just moist. I hate that word. Just in case you wanted to know.
Pour in your milk (soymilk). ACTION SHOT! Woo!
Also add your blueberries at this point. If you add fresh berries you won't get this purple discoloration. But I think it's awesome looking.
Oh god I'm getting hungry just looking at this. I may have had to taste it at this point. Just to be sure I didn't forget anything...you should too.
Grease and/or line some muffin tins and fill each cup 2/3's of the way with your batter. My pans are older than I am.
Now you should sprinkle the tops with some turbinado/raw sugar if you have it. I didn't so I just used some regular sugar..which wasn't as good. But sugar is sugar and use what ya got.
Pop 'em in the oven and take yourself a short nap. Then pull them out and let them cool completley.
HOLY CRAP WOULD YOU LOOK AT THAT!?
OM TO THE FUCKING NOM.
Now go make your own ♥
Recipe from Martha Stewart’s Baking Handbook (I don't own this book. I just like the recipe)
Makes 1 dozen muffins
* 1 stick unsalted butter, at room temperature
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups fresh blueberries
* 1 cup granulated sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 1/2 cup milk
* 1-2 tablespoons turbinado sugar (optional)
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper muffin cups.
In a medium bowl, whisk together the flour, baking powder and salt.
In another bowl, toss the blueberries with about 1 tablespoon of the flour mixture.
Set aside both the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating until combined after the addition of each egg. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture. Beat just until combined. Add the milk and beat just until combined. Do not overbeat. Lightly fold in the blueberries using a rubber spatule. Divide the batter evenly among the muffin cups. If you’d like a little crunch on the top of the muffins, sprinkle a small amount of turbinado sugar over the batter in each muffin cup.
Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean, about 30 minutes. Transfer to a wire rack to cool for about 10 minutes. Remove muffins from pan and let cool. Serve warm or at room temperature.