We had an AFS student from Germany the 2013-14 school year, and her parents and little sister came to pick her up in July. They’ll travel for about 2 weeks in the US before going home. Their last morning here, I made blueberry muffins for breakfast. They asked for the recipe, and it made me realize I have never really done my blueberry muffin recipe. It’s changed over the years influenced by this and this, but usually with butter rather than oil, and cinnamon, and the crumbcake method, of cutting the butter in first, a little richer than my “everyday” muffins.
- 2 1/2 cups of flour
- 1 cup granulated sugar
- 1 tsp salt
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 stick, 8 TBLS, 4 oz. butter
- 1 egg
- 1 cup 2% milk
- 2 cups blueberries, fresh or UN-thawed frozen (1 pint basket)
Heat the oven to 375°. Grease the wells of a 12-well muffin tin, or line with paper liners. Measure the flour, sugar, salt, baking powder, and cinnamon into a large mixing bowl – or the bowl of your stand mixer. Slice in the butter. Cut the butter into the flour mixture, with the paddle attachment of your mixer, or a pastry blender, or your fingers, until you have what looks like coarse meal. Remove 12 TBLS of the crumbs and set aside for topping. Make a well in the center for the dry ingredients, and break in the egg, and our in the milk. If you were using the mixer before, do this part by hand with a rubber (silicone, really, probably) spatula. When all the dry goods are wetted down, add the blueberries, and mix gently just till everything is combined. Scoop the batter into the muffin tin, dividing evenly (A muffin scoop is great for this). Top each muffin with one TBLS of the reserved crumbs. Bake 15 – 20 minutes until raised, firm and lightly browned.