These slightly adapted famous department store blueberry muffins have the ultimate buttery-moist-delicate crumb ratio. The simplicity of the recipe makes these a great breakfast treat, lunchbox snack, or summer night dessert served with a scoop of vanilla ice cream.
Course Dessert, Snack
Cuisine American
Keyword Department Store Blueberry Muffins
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6jumbo muffins
Ingredients
2cups(200g) blueberriesfresh if possible
2cups(240g) plain, all purpose flour
½cup(115g) butterat room temperature
1cup(200g) sugar
½cup(125ml) milk
2largeeggscold from fridge
2teaspoonsbaking powder
1teaspoonvanilla
½teaspoonsalt
6teaspoonsgranulated sugar (1 for each muffin)
Instructions
Preheat the oven to 190°C / 375°F or 170°C fan forced.Lightly grease a 6-cup jumbo muffin tin. Alternatively, line with paper cups.
Add butter and sugar to a bowl and cream using a stand or handheld electric mixer until well combined.Add the eggs, one at a time beating well after each egg.
Beat in the baking powder, vanilla and salt.Remember to scrape the bottom and sides of the bowl.
Alternately add the flour and milk in 2 batches, beating after each addition on low speed. Scrape bowl to well combine.
Mash 1/4 cup of the blueberries and add both mashed and whole berries to the batter, mixing in with a wooden spoon. Do not over mix. Save a few berries to add on top for aesthetic purposes, if desired.
Evenly divide the batter between the muffin cups and top with reserved berries and 1 teaspoon of sugar (per muffin).
Bake for about 25 minutes, until golden brown. Check at the 20 minute mark for doneness. Do not overbake as this will dry the muffins out. An inserted skewer should come out cleanly (ignoring any blueberry juice that may get on it).Let cool for 10 minutes before bringing to room temperature on a cooling rack.
Notes
The recipe can be made in 6 jumbo or a regular 12-cup muffin tin. Consider halving the amount of sugar per muffin for the topping if making 12 muffins (i.e. use ½ teaspoon of sugar per muffin for the topping).