These tender, cake-like blueberry muffins capture the essence of a perfect morning — golden tops, a delicate crumb, and juicy bursts of fresh berries in every bite. Lightly sweet and buttery, they’re equally at home on a brunch table or tucked into a picnic basket. Serve them warm, dusted with confectioners’ sugar, for a simple, soul-satisfying treat that celebrates the season’s best blueberries.
INGREDIENTS:
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
Confectioners’ sugar
METHOD:
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on high speed until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix just until smooth — do not overbeat.
Using a rubber spatula, gently fold in the blueberries just until evenly distributed.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (Optional — see Baker’s Note below) Sprinkle a few extra blueberries on top of each muffin before baking for a bakery-style look.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Transfer the muffins to a wire rack and cool slightly. Dust with confectioners’ sugar before serving warm or at room temperature.
BAKER’S NOTE:
For a lovely presentation (and extra berry goodness), press 2–3 fresh blueberries into the tops of each muffin before baking. They’ll burst gently and create beautiful purple-blue spots when baked.
Add a light sprinkling of raw (Turbinado) or sparkling sugar over each muffin, if desired.
Struesel is also a lovely topping — spoon about 1 tablespoon over top before baking.
SERVING SUGGESTIONS:
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with coffee or Earl Grey tea for a classic breakfast.
- These muffins also make a wonderful base for shortcake — split them and top with whipped cream and extra berries.
YIELD: 1 dozen standard-sized muffins
