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| Best Ever Blueberry Muffins - ButterYum |
I have a confession to share with everyone - when I learned this month's Crazy Cooking Challenge was Blueberry Muffins, I knew the exact recipe I wanted to make, Best Ever Blueberry Muffins by Mary Hunt (creator of Everyday Cheapskate). There was only one problem, I couldn't find one single blog that featured the recipe. I did, however, find a great little blog called Richelderfers Recipes that featured several other recipes by Mary Hunt, so I contacted Sarah and asked if she would consider doing a blog post featuring this recipe. She quickly agreed and featured these muffins not long after. I'm thrilled to be able to share the recipe with you - they're the best blueberry muffins I've ever had. (Thanks a million Sarah!!)
Printable Recipe
makes 12-16 standard size muffins (recipe by Mary Hunt of Everyday Cheapskate)
Muffins:
8 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoons pure vanilla extract
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (fresh, canned, or frozen)
Topping:
1 tablespoon granulated sugar (I like to use sanding sugar)
1/4 teaspoon freshly ground nutmeg (cinnamon works well too)
Preheat oven to 375F. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner (not paper - paper will stick terribly). In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Using a fork, mash 1/2 cup of blueberries; set aside. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.
Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated. Add 1/2 of the milk and mix just until combined. Repeat with the remaining flour mixture, followed by the remaining milk. Fold in the remaining 2 cups of whole blueberries. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping. Bake 25-30 minutes.
My Notes - I've never made this recipe using canned blueberries, but I've made it many times using frozen blueberries. This recipe works equally well with as little 1 1/2 cups of blueberries. For the topping, I sometimes substitute cinnamon for the nutmeg. I also like to sprinkle vanilla sugar on top of the muffins. Batter makes nice mini bread loaves too.
Mary's Note: Mary says you can freeze the muffins for up to two months before baking - portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container. When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.
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