FINALLY - A Blueberry Muffin Recipe Worth Sharing

As Jeff can attest, I have a pretty serious love affair with blueberry muffins. Although they have been a staple in our house the past several years, I am not particularly a huge fan of the packaged blueberry muffin mixes. Since we moved to TX, I have been searching for a good "from scratch" blueberry muffin recipe. Trust me, there are lots of not-so-delicious recipes floating around online, but I will have to say I think I found my new go-to recipe this morning.

Yummy Grande Blueberry Muffins
1 stick unsalted butter (1/2 cup) at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup milk
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries, thawed, rinsed, and patted dry

This recipe will yield 12 huge blueberry muffins. If you're used to filling muffing cups 2/3's full, then you could likely maintain that tradition and get 15 muffins out of the batch.

Preheat oven to 350 degrees and prepare 12 muffin cups. I use a Pampered Chef baking stone to skip out on paper cups. The stone does a nice job of keeping the muffins light and fluffy, but allows the top to crisp a bit. If you're using a muffin tin, I would recommend lining it with paper baking cups.

Cream butter and sugar together until well mixed and light. Add eggs one at a time, beating thoroughly after each egg. In a separate bowl, combine flour, baking powder, and salt. Alternate small amounts of the flour mixture and milk while gently beating mixture until well combined. Be careful not to get overzealous with the mixing.

Just as a note, I used my stand mixer and it worked great in getting everything mixed well without overdoing it.

Using a spatula, gently incorporate blueberries into the mixture. Spoon mixture into greased/lined muffin cups. Sprinkle a small amount of sugar on top of each muffin. Bake for 25-30 minutes, or until muffins are golden and an inserted toothpick comes out clean.

Just as an aside, I didn't really "time" the muffins too carefully. I like to go on sight, and using the toothpick check.

These are definitely worth the investment of time! They were so delicious, I plan to make them for Christmas Eve breakfast this year.