Blueberries are coming into season and this recipe is a family favorite. Although I make these muffins year round using frozen fruit, it is absolutely delicious with fresh berries. Just add eggs and vanilla to the melted butter and milk, then combine with the dry ingredients. Fold in the blueberries, pop into muffins tins and bake. There is no need to drag out your mixer and few dishes to clean. If you don’t have whole milk, use whatever is in your fridge (I always use skim). To save time in the morning, measure the dry ingredients the night before.
If you’d like to dress up the muffins, you can add freshly grated lemon or orange zest to the butter/milk, then sprinkle the tops with turbinado sugar before baking.
Pick up some fresh blueberries from the farmer’s market and give these muffins a try!
Bon Appetit, sometime in the early 1990’s
- 1 cup milk (I use skim but the original recipe did call for whole milk)
- ½ cup unsalted butter (1 stick)
- Freshly grated zest from 1 orange or lemon (optional). I use a microplan to zest the fruit. Make sure you only take the colorful peel, not any of the bitter white pith.
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- ¾ sugar
- 2 ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 1/3 cups fresh or frozen (thawed) blueberries. If using thawed berries, drain the liquid befroe adding them to the batter. Your batter will turn blue when you stir them in, however, the final flavor will not be affected.
- 2 tablespoons turbinado sugar, if desired
Preheat the oven to 400. Line 12 muffin cups with paper liners.
Combine milk, butter and grated peel (if using) in a heavy small saucepan. Heat gently over medium heat until butter melts (about 3-5 minutes). Cool until mixture is warm to touch. Add vanilla extract and beat in eggs.
Sift flour, sugar, baking powder and salt into a large bowl. Stir to combine. Add milk mixture and stir gently until just combined. It is important not to overmix the batter if you want to tender muffin. Fold in blueberries. Divide batter among muffin cups (I use an ice cream scoop to portion the batter). If desired, sprinkle top of muffins with turbinado sugar for a sweet crunchy top. Bake until golden brown and a tooth pick inserted into center of muffins comes out clean, about 24 minutes. Transfer to wire rack and cool.