Blueberry Muffins

[jumpuphigh]

I have some wild blueberries (frozen) and I want to make muffins.  However, the last time I made the recipe that I have, I was less than impressed with it.  It was fine.  I want something better than fine.  I want fabulous!  So, since my last request for mac 'n cheese recipes was all kinds of successful, I come to you on my knees asking for blueberry muffin recipes. 

Comments

[katemonkey]

I love this blueberry cornmeal muffin recipe.

Fantastic texture and so tasty!

[caity]

I'm terrible with amounts. I just kind of make the recipes as I remember them.

That said, I just made some yummy blueberry muffins:

Equal parts of butter and cream cheese or butter and chevre.
A whole bunch of sugar
2 eggs
A dash of milk (or soy milk)
Some baking powder
Lots of flour
Almond extract
Blueberries
Decorator's sugar (the coarse stuff)

Cream the butter, cheese and sugar together until light and fluffy. Add the eggs and milk and almond extrackt. Sift the flour and baking powder together and mix them in with a hand whisk, stirring just enough to combine. Gently fold the blueberries into the batter.

Spoon the batter right up to the edge of the cupcake paper. Sprinkle some coarse sugar on top and bake until golden brown and a toothpick in the center comes out clean.

[acelightning]

This is a very old, classic recipe for muffins, and I think it's still the best.

BLUEBERRY MUFFINS

Preheat the oven to 350° F. Generously grease a 12-hole standard muffin pan, or a 6-hole "Texas" or "jumbo" muffin pan, or put the appropriate size paper liner into each cup. Melt the butter and set aside.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/8 teaspoon nutmeg or mace
1 cup milk
1 "large" egg
1/4 cup melted butter
few drops vanilla and/or almond extract
1 cup blueberries (no need to defrost if frozen)

Gently toss the blueberries with 1/4 cup of the flour; set aside. Combine the remaining flour with the baking powder, sugar, salt, and nutmeg in a large bowl; stir to mix. In another bowl, whisk together the egg, milk, melted butter, and extract, until thoroughly blended. Stir this into the dry ingredients, mixing it just enough to dampen the flour - there should still be lumps in the batter. (Mixing the batter until smooth creates coarse-textured, unappealing muffins.) Gently stir in the prepared blueberries, and divide the batter evenly among the compartments in the pan. Bake for 20-30 minutes, or until the tops are nice and brown, and a toothpick stuck into the center of a muffin comes out clean. Serve while still hot, with butter.