These muffins are the bomb dot com! They're packed full of flavor and most importantly, blueberries! I will admit, until now - I had never made muffins from scratch. I tried a couple of recipes, the first using yogurt and it just didn't have enough flavor. These are made with butter so I'm sure it will come as NO surprise that these are definitely packed with flavor! The other great part is they're simple to make without a lot of ingredients and steps. I made some minor modifications to get puffier muffin tops (it's all about starting out with high heat), and decided to use newsprint parchment paper instead of traditional muffin liners, to give them more of a unique, bakery-look. See all the details below and enjoy!
Ingredients (Makes 12 muffins):
- 1/2 cup regular butter, room temperature (Very important! I let my sit out for about 2 hours)
- 1 1/4 cup sugar plus extra for sprinkling
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color, using a hand mixer on low-med speed.
- Add in eggs one at a time, beating well after each addition.
- Finally, add vanilla extract and combine.
- In a separate mixing bowl, SIFT flour, baking powder and salt.
- Using a rubber spatula, add the flour mixture to the butter mixture and alternate with the milk until well incorporated, being careful not to over mix.
- Once combined, gently fold in the blueberries with rubber spatula.
- Preheat oven to 400 degrees F and place muffin batter in refrigerator for at least 30 minutes.
- While your mix cools, cut parchment paper in to 5 inch squares. I found this newsprint parchment paper on Etsy. You can GET THEM HERE.
- Spray a 12-cup muffin tin with baking spray and line with papers. (Spraying the pan will simply help the muffin liners stay put 'cause they'll want to pop out on you!)
- Once your mix has cooled, scoop batter in to cups using a large cookie scoop and sprinkle with additional sugar.
- Bake at 400 degrees for 12-13 minutes (this is so they'll puff up!)
- Reduce heat to 350 degrees and bake for another 10-15 minutes until muffins are golden brown and a toothpick can be inserted and pulled out clean.
NOTE: It's important not to disturb the baking process so no opening the oven door and peeking until the last 5 minutes or so, when you do your toothpick test.
All photos by Jonathan Stiers ©2015 | Recipe adapted from Pauladeen.com