What can I say about blueberry muffins? Oh, I know! “I LOVE THEM!”….. But let me be honest, my favorite recipe for Blueberry muffins comes from a box of Betty Cocker blueberry muffin mix with the can of “blueberries”inside… Yes, it’s true. That is a box of absolute goodness. When the makers of Betty Crocker developed that recipe they created magic. Later, they decided to sell a mix with twice the berries and that made breakfast at my house double delicious. Fast forward some years and now we discard the can of syrup and “blueberries” and add in a pint of fresh ones.
Still, I have insisted on making muffins from scratch. To see if I can find a recipe just as satisfying to me as Betty Crocker. My search for a good recipe has brought out a few of my favorite cookbooks off the shelves and on the kitchen table for experimentations. This week I have made 100 muffins. Yes that is correct, 100. I baked and gave away several dozen muffins this week and most recipients thanked me with eyes of excitement. I’m still holding on to my original favorite recipe (the box). This recipe will be the second place winner.
This weeks recipe and cookbook selection comes from a book titled “The Muffin Lady” written by Linda Fisher with Andrew Marton. The booked is loaded with recipe after recipe of muffins. Included in the pages are recipes of cupcakes, quick breads, and cookies, and icings. My favorite recipes in her book are the pancakes, chocolate oatmeal no bake cookies and, today’s feature BLUEBERRY MUFFINS. From beginning to end this book is amazing. She shares her recipes,why she was baking muffins in a fire station kitchen and, some of her life story. I connected with her on so many things, baking and selling food products to make ends meet, single parenting and, the obstacles from or for both but, I digress.
Let me go ahead a share this recipe:
Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl. Combine both in the large bowl.
Blueberry Blueberry Muffins
4 cups rounded all purpose flour
2 cups granulated sugar
2 tablespoons baking powder
2 teaspoons salt
4 large eggs
1/2 cup vegetable or canola oil
1 stick butter melted
1 1/2 cups whole milk
2 teaspoons vanilla extract
2 pints fresh blueberries *at least*
- Preheat oven to 350 degrees.
- Rinse and drain the blueberries in a colander or mesh strainer.
- In a very large bowl stir together the flour, sugar, baking powder and, salt.
- Make a well in the center.
- Beat the lightly beat the eggs just to break them down.
- To the dry mix add in the wet ingredients: milk, eggs, oil, butter and vanilla.
- Hand mix the wet and dry ingredients just till combined. The batter will be lumpy. Don’t over mix. Be sure to reach the bottom when combining.
- Fold in the blueberries.
- Place muffin paper liners in standard size muffin pans.
- Evenly distribute the muffin batter among the pans using a muffin/cupcake size portion scoop.
- Bake for 20-25 minutes, till the edges are browned and tops are just browned and firm to the touch.
Serve warm with butter or cool to room temperature and share later.
*recipe makes at least 30 muffins*
What’s your favorite muffin recipe? Does your favorite start in a box too? Let me know in the comments.
Questions or comments let me know!
Thank you for stopping by.