When I was a little girl, my mom owned a catering business and worked a lot of nights.  I would have sleepover parties at my Nonnie’s house and every morning we would get up and make blueberry muffins together.  They usually were from a box (and I am embarrassed to admit to you that I do love a boxed blueberry muffin) but I remember her letting me mix the batter and crack the eggs.  I also remember learning to crack the eggs into another bowl instead of the actual batter bowl because you never know when you are going to get a bad egg.  I think on that particular morning we made a trip to Dunkin Donuts for our blueberry muffin fix.  But I loved this morning tradition and still do.

There is nothing better than a blueberry muffin fresh out of the oven.  Well, maybe if you slather it in some sweet cream butter.  Then there really is nothing better.  I love to bake, but I do not necessarily want to have baked goods around.  You see, I lack self-control.  So I usually will bake to my heart’s content and then as soon as I can, I pawn off my baked goods to some unsuspecting person.  On this particular day, I had gorgeous Victoria Island blueberries that needed to be used and not a ton of time so a muffin was the obvious solution.  The thing that I love about muffins is that the whole process from conception to eating can be completed in about 30 minutes.  Really, it is just a matter of mixing dry into wet and putting them into the oven.  Simple.  Easy.  A perfect way to start a morning.  I was so inspired by my delicious little muffin that I baked a second batch with new flavors to be shared with you at a later time.

Who was the unsuspecting person that received these blueberry muffins you ask?  The lovely office staff at William’s (and soon to be Ava’s) school.  I love being able to live so close to their school that the muffins were still warm when I delivered them.  That would make me happy.  I hope that it made them happy.

About an hour after I dropped the muffins off I got an email asking for the recipe.  I guess that they liked them.

This recipe comes from the The Gourmet Cookbook.  I have to be honest with you here, this book was a gift, and I was a little disappointed when I opened it.  It has no pictures.  Pictures are my favorite thing about cookbooks.  This is a book that I probably would never have bought myself, but a book that truly is my go-to cookbook.  I find myself leafing through it every now and again and finding a new gem that I need to try or one that I need to make again.  This recipe is no different.  A tender muffin full of fresh berries.  A crumb top that adds a little something extra.  A truly delicious and simple blueberry muffin.

blueberry muffin recipe6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries

For the crumb topping:

3 Tablespoons cold butter cut into small cubes
1/2 cup flour
3 1/2 Tablespoons sugar

blueberry muffin recipeMelt the butter and let cool slightly.  Whisk in milk, egg, egg yolks, and vanilla until well blended.

blueberry muffin recipeIn another bowl, whisk together the flour, sugar, baking powder, and salt.

blueberry muffin recipeWash and pick over your blueberries.  You could toss them in a bit of flour so that they do not sink, but I did not this time.

blueberry muffin recipeAdd the dry ingredients to the wet ones.

blueberry muffin recipeAnd mix until just combined.  Fold in the blueberries.

blueberry muffin recipeIn a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.

blueberry muffin recipeAdd the batter to muffin liners and sprinkle the top with the crumb mixture.  Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

blueberry muffin recipePut in a basket and deliver them to some nice people that deserve a treat.

blueberry muffin recipeHow good do these look?  I could could eat about 10 of them right now.

blueberry muffin recipe

Blueberry Muffins
 
Ingredients
  • 6 Tablespoons unsalted butter
  • ⅓ cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • ¾ teaspoon vanilla
  • 1½ cups flour
  • ¾ cup sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups blueberries
  • For the crumb topping:
  • 3 Tablespoons cold butter cut into small cubes
  • ½ cup flour
  • 3½ Tablespoons sugar
Instructions
  1. Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.
  2. In another bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
  4. Add the dry ingredients to the wet ones.
  5. And mix until just combined. Fold in the blueberries.
  6. In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
  7. Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

Make a batch of these for someone and I promise you that you will have a friend for life.

blueberry muffin recipe

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