The Ultimate Blueberry Muffin
Eating blueberry muffins is a fun and tasty way to add fiber to your diet. It’s a sweet treat that is great for breakfast or dessert, and this recipe is grandson approved! As you can see, he thinks they are worth going great lengths to achieve.
I’ve combined the best aspects of several different recipes to create the ultimate sweet and sugary blueberry muffin that will melt in your mouth and send your taste buds into overdrive. If you like really sweet blueberries, I recommend sprinkling your fresh and rinsed blueberries with between 1 to 2 tablespoons of white granulated sugar and setting them back into the refrigerator while preparing the batter. This step is optional, but it sweetens the berries. You may also add 1 cup of sugar instead of ¾ a cup to the batter if you like sweet muffins. I always use 1 cup of sugar. If you’re like me, you probably keep the other necessary following ingredients in stock.
1 cup of fresh blueberries
1 cup of milk
1/3 cup of butter which can be substituted with a 1/3 cup of odorless and tasteless oil such as grape seed, canola, and/or vegetable oil
1½ cups of flour
2 teaspoons of baking powder
1 ½ teaspoons of vanilla extract,
¾ to 1 cup of sugar (I always use 1 cup)
1 large egg
¼ teaspoon of sea salt
McCormick’s cinnamon sugar
If you are using butter, begin by melting it, then set it aside to cool, but don’t allow it to re-coagulate. Combine and mix the dry ingredients in a large mixing bowl. I think it is best to stir your dry ingredients together before adding the wet and/or liquid ingredients. Use a separate bowl to mix together your wet ingredients. Begin with the egg. Stir the egg inside of the bowl with a fork, making sure to burst the yolk before adding the remaining wet ingredients. Do not add warm or hot butter to the egg for it may cook the egg some, and we do not want this. Add your wet mixture to the dry mixture and blend thoroughly before folding in the pre-sprinkled blueberries from the fridge. Literally wrap the dough around the berries. Do not touch the berries with the mixing utensil. Spoon or pour the mixture into foil muffin cups being careful to ration blueberries. If you are using paper muffin cups, spray them with a nonstick cooking spray such as Baker’s Joy or Pam. For large muffins, fill the cups to the brim, and apply cooking oil or spray to the rims of the pan to prevent the tops from sticking. Lastly, I like to sprinkle the tops of the muffins with McCormick’s cinnamon sugar before baking. You can make this sugary sprinkle yourself by simply mixing 2 teaspoons of cinnamon with ½ a cup of sugar. Sprinkle as much as you like! This topping is also great for cookies, sweet potatoes, and pancakes! Place your muffins on the bottom rack of your pre-heated oven until they rise. Then place them on the top rack to brown. Bake them between 350* and 400* for about 30 to 40 minutes. Allow to cool before enjoying!
This recipe makes 8 to 12 large muffins and 15 to 24 small muffins. I recommend using small blueberries for small to medium muffins and medium to large blueberries for large muffins with mushroom tops.