Blueberry Muffins

Today I made Blueberry Muffins with some more of the fresh blueberries that I picked yesterday. I tried a new recipe that was very quick and easy. I always use paper cupcake liners in my muffin pans so they are easy to get out. I also use a cookie scoop to fill the pans. I got 18 muffins out of this recipe and froze half of them. I recommend adding a few blueberries to the top of each muffin to make them look best after they are baked, otherwise the blueberries that are mixed into the batter just sink into the muffin. This recipe would also be good with raspberries, blackberries or a mixture of berries!

Blueberry Muffins

Recipe courtesy Williams-Sonoma

These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.

2 cups all-purpose flour

2/3 cup sugar

2½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup milk

8 Tablespoons (1 stick) unsalted butter, melted

2 eggs

1 cup blueberries

Preheat an oven to 400º. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.

Makes about 16 standard muffins.

Dry ingredients

Wet ingredients

Mix all ingredients together

Freshly picked blueberries

Gently fold in the blueberries

Ready for the oven

Fresh out of the oven!

Photos by JoJo