Best of the Best Blueberry Muffins

by jerseygirl on November 13, 2010 · 8 comments

Don’t you just love waking up to the the smell of fresh muffins out of the oven? I actually don’t wake up to the smell since my husband is no muffin baker…haha…but I do love to make muffins early in the morning so everyone else wakes up to them. I notice that apple and pumpkin muffins are all the rage on the blogosphere right now. But today I decided to be a rebel and give my readers some blueberry muffins. Besides, blueberries are my daughters favorite. You’re probably asking yourself what farmers market carries blueberries right now? Our local NJ farmers market doesn’t but most stores carry good frozen ones. Just make sure you drain them well after you defrost them. Sometimes I even throw them in frozen depending on the recipe. This blueberry muffin recipe came from Allrecipes and is very easy to make. The muffins are quite sweet just as my family likes them.

Also, we have a WINNER to the Cheerios prize pack giveaway. It is Vickdn and she writes the blog SteakNPotatoesKindaGurl. I just took a peek at her wonderful blog and now I am headed over there to read more. You should too! Congrats Vickdn and thanks to all who entered!

Best of the Best Blueberry Muffins (adapted slightly from Allrecipes)1/2 cup unsalted butter. softened
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries – rinsed, drained and patted dry
powdered sugar for garnish

1.Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
2.In a large mixing bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time.

3.In a medium size bowl, mix together 1 3/4 cup of the flour (reserve 1/4 cup) and baking powder. Mix in the flour mixture alternately with the buttermilk to the large bowl  just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups.
4.Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped. Remove from pain after 10 minutes and sprinkle with powdered sugar before serving.



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redkathy November 13, 2010 at 2:35 pm

I've been on a muffin kick lately, will have to try these out they look yummy!

Mary November 13, 2010 at 9:30 pm

Your muffins look and sound delicious, Lisa. I certainly wouldn't mind waking up to one or two of them. I hope all is well. Have a wonderful weekend. Blessings…Mary

Jen_from_NJ November 13, 2010 at 9:50 pm

I love blueberry muffins year round! Yours look perfect!

Avanika [YumsiliciousBakes] November 14, 2010 at 7:48 am

This is such a nice change. The muffins look wonderfully fluffy 🙂

teresa November 14, 2010 at 9:51 am

i'd be thrilled to wake up to these!

vickdn November 15, 2010 at 11:17 am

Yay thanks I'm so excited I won! Thanks for hosting!

These muffins look so good… I love blueberry muffins 🙂

The Japanese Redneck November 16, 2010 at 3:16 pm

Congrats to the winner. I'm with your daughter, blueberry are my favorite too!

Erica November 28, 2010 at 8:58 am

I am a HUGE blueberry muffin fan as well. I love how the blueberries explode inside the muffins as they cook. Thank goodness for frozen fruit

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