January 27, 2009 - 8:29am
I need a fantastic Blueberry Muffin recipe
While my husband was in FL he ate at this little breakfast spot, appropriately named "the Blueberry Muffin". They made the best muffins we have ever had (i went down with him for a few days). Anyway, they were not the typical white cake with blueberries in it. They were not too sweet either. So I was wondering what your favorite BB muffin recipe is, and if you have pics that is all the better.
Thanks :)
Cara
Share
Hi Cara,
I recently made the King Arthur Baker's Companion Blueberry Muffin recipe, which yielded mind-bogglingly delicious muffins. For fat it used only butter (sinfully good!). My wife can't eat them without waxing eloquent. If you are interested, I'll go back and take it down from the book.
David
David I would love it!
My grocery store has fresh Blueberries on sale this week 2 pints for like $4 i think, and that is a pretty good deal. So I thought i would take advantage of the sale and bake some great goodies with them.
Hi Cara,
I hope I'm not too late for your blueberries! (I'm not always getting alerts to threads I have responded to.)
Here's the King Arthur Baker's Companion Classic Blueberry Muffin recipe:
8 TBSP butter (or margarine ;-( ) (4 oz.) (room temperature)
1 Cup Sugar (7 oz.)
1/2 Tsp Salt
2 Large Eggs
2 Tsp Baking Powder
2 Cups All-Purpose Flour (8 1/2 oz.)
1/2 Cup Milk (4 oz.) (I used Buttermilk)
1 Tsp Vanilla Extract
Optional Topping: 2 Tsp Sugar or Cinnamon Sugar
Take the butter out of the fridge in advance.
Pre-heat oven to 375 dF (190 dC).
Cream together butter, salt, and sugar. (Very important. Don't melt butter.)
Add eggs 1 at a time, beating well.
Mix in a separate bowl the flour and baking powder (my step, not theirs), and add flour-mix alternating with milk, beating well with each addition.
Mash 1/2 cup of the blueberries. Add the blueberries, mashed and whole, to the mixture, folding in well.
Add vanilla, mix well.
Mound batter into greased muffin pan. (Add optional topping to each.)
Bake for 30 minutes or until a toothpick comes out clean.
Remove from oven. Let sit 5 minutes before removing muffins from pan. Let cool. Eat!
David
The muffin recipe I use is from "The Best Recipe" from the "America's Test Kitchen" folks. It is quite similar to the KAF recipe, actually. It too uses yoghurt as the milk-product ingredient. I haven't made blueberry muffins with it. My personal favorite is cherry-almond muffins, with almond paste in the batter. Mmmmmm ... yummy!
The most interesting thing about the KAF recipe is that they say it will keep in the fridge for a week, so you can make fresh muffins for breakfast without getting up an hour earlier!
David
If interested in a spelt blueberry muffin that is also dairy-free (but not vegan) and a little less sweet than average, I concocted something a couple years ago and posted it here at TFL. JMonkey also liked this recipe when he tried it here. If you don't want to use spelt, whole wheat flour or a mix of white AP and whole wheat also works, just reduce the amount of wheat flour in the recipe as it absorbs more water.