the perfect blueberry muffin.
Lately I have been having a serious craving for a really great blueberry muffin. The problem: great muffins are hard to come by in Edmonton, Alberta. Part of that problem is that I am admittedly a bit of a snob when it comes to baked goods. Case in point: when my husband suggested getting one from Tim Hortons I looked at him in horror. Tim Hortons? Look, it’s a good stop when you need a road-trip vanilla dip; but I imagine the ingredient list of their blueberry muffin including plenty of hydrogenated/coagulated/other-e’d things I can barely pronounce*. *Sorry in advance if that isn’t true, Timmy’s
It was a lovely -40 degree day (wish I was kidding), and my oven was begging to be turned on. I put on a podcast (bachelor recap…I don’t even watch the bachelor) and got to work. Half an hour later, I took those bad boys out of the oven and bit into one right away.
I am happy to report that these muffins fulfilled my craving in a big way. They are perfectly moist (sorry), and their blueberry-to-batter ratio is spot on. No, they are not necessarily healthy, but they do not have any fake ingredients and that counts for something.
You should definitely make some, or at least come and grab a couple from my freezer to warm up and have with your morning coffee/tea. Mmm.
Yield: 12 lovely muffins
Recipe from King Arthur Flour
1/2 cup (113 g) butter, at room temperature
1 cup (198 g) sugar
2 large eggs, at room temperature
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (241 g) unbleached all purpose flour
1/2 cup (113 g) milk (any kind), at room temperature
2 1/2 cups (354 g) fresh blueberries
more sugar, for topping *optional
Vegan options: sub vegan butter (like earth balance) for butter; organic sugar for sugar; plant-based milk (oat will likely give the best result) for milk; and flax eggs (2 tbsp ground flax + 5 tbsp water) for the real deal.
Preheat the oven to 375°F. Line a 12-cup muffin tin (or grease with butter or nonstick spray).
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar, scraping down bottom and the sides of the bowl as necessary so everything is nicely combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl as needed and beating well after each egg.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beginning and ending with the flour. Scrape the bottom and sides of the bowl as needed. Do not overmix!
Mash 1/2 cup of the blueberries and gently fold into the batter along with the rest of the whole berries.
Scoop the batter into the muffin pan (they will be full!) and sprinkle 1/4-1/2 teaspoon of granulated sugar on top of each muffin.
Bake for about 30 minutes, until they're light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan with a butter knife, and after about 5 minutes transfer them to a rack to cool.
Actually attempt to wait to eat them until cool.