Best Ever Blueberry Muffins

Happy National Blueberry Muffin Day!  I posted this recipe a couple of years ago, but it's so good, I felt the need to share it again.  Of all the blueberry muffin recipes I've tried, this one is quite simply the best.  I think you'll agree. 

Items used to make this recipe:

(affiliate links)

• professional cupcake/muffin pan https://amzn.to/3zGjVi0

• baking spray https://amzn.to/4bHltFT

• pure vanilla extract https://amzn.to/463mXZI

• foil cupcake/muffin liners https://amzn.to/3XWvXOp

• grease-proof cupcake/muffin liners https://amzn.to/3zOqWNG

• Mary Hunt Cheap Skate in the Kitchen https://amzn.to/3zGi9xl

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Best Ever Blueberry Muffins

Printable Recipe

makes 12-16 standard size muffins  

Ingredients

Muffins:

• 8 tablespoons unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoons pure vanilla extract

• 1/2 cup milk

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 1/2 cups blueberries (fresh or frozen)

Topping:

• 1 tablespoon granulated sugar (I like to use sanding sugar)

• 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)

Directions

1. Preheat oven to 375F.

2. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner or grease-proof liner (regular paper will stick terribly).

3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

4. Using a fork, mash 1/2 cup of blueberries; set aside.

5. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.

6. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries.

7. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated.

8. Add 1/2 of the milk and mix just until combined.

9. Repeat with the remaining flour mixture, followed by the remaining milk.

10. Fold in the remaining 2 cups of whole blueberries.

11. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping.

12. Bake 25-30 minutes.

Notes

• This recipe works equally well with as little 1 1/2 cups of blueberries.

• For the topping, I sometimes substitute cinnamon for the nutmeg.

• I also like to sprinkle vanilla sugar on top of the muffins.

• Batter makes nice mini bread loaves too.

• A tip from the author - you can freeze the muffins for up to two months before baking - just portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container. When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

recipe adapted from Mary Hunt, Cheapskate in the Kitchen

Mini Blueberry Clafoutis

Clafoutis (kla-foo-TEE) is defined as a rustic French dessert made by baking fruit, usually cherries, in a custard-like batter.  I didn't have any cherries in the house, but I had beautiful blueberries that came out of my CSA Box.  Blueberries happen to be my favorite berry to bake with and I didn't have enough for a pie so I decided to make mini blueberry clafoutis. They were absolutely delicious.   

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Here they are, ready to go in the oven.

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Clafoutis will puff up in the oven, but don't be alarmed when it falls while cooling - that's exactly what it's supposed to do.  Enjoy!  

Items used to make this recipe:

(affiliate links)

• individual porcelain dishes http://amzn.to/2tp3C5H

• pure vanilla extract https://amzn.to/34d3Ssq

• half sheet pan https://amzn.to/3r5ws7V

• cooling rack http://amzn.to/2s27TYK

• vitamix https://amzn.to/3AEU8mA

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Mini Blueberry Clafoutis

makes 6 servings

Printable Recipe

Ingredients

• 2 cups fresh bluberries, washed and stems removed

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 2 teaspoons pure vanilla extract

• pinch of fine salt

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed sheet pan.

3. Divide blueberries evenly among dishes.

4. Combine the remaining ingredients in a blender or food processor until completely combined.

5. Pour batter evenly over the blueberries.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish of whipped cream, creme fraiche, and/or a sprinkling of powdered sugar. Makes 6 servings.