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

Chocolate Applesauce Muffins

Little ButterYum made these muffins for me on Mother's Day.  What a wonderful treat they were.  Thank you, my love!   

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

Add the applesauce, eggs, and sifted cocoa powder. 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Mmm, mmm.... time to dish it up.

I use a rounded #20 scoop to portion the batter into a professional muffin pan that is lined with these awesome grease-proof liners that I've absolutely fallen in love with.  I especially love using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent!  

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!  

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3HRkM1l

• brown grease-proof paper liners https://amzn.to/3hFWRHB

• #20 portion scoop https://amzn.to/3Wq72zj

• high quality dutch-processed cocoa powder https://amzn.to/3G0Jpax

• beaterblade attachment https://amzn.to/3FISCTw

• heavy duty stand mixer https://amzn.to/3v2Pv3Z

• nonstick baking spay https://amzn.to/3HOp3Th

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Chocolate Applesauce Muffins

Printable Recipe

makes 18 (140 calories each, not including optional mini chocolate chips)

Ingredients

• 8 tablespoons unsalted butter, room temperature

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 1/2 cups applesauce

• 1 3/4 cups unbleached all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

Directions

1. Preheat oven to 350F.

2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

3. Cream butter and sugar together until light in color, about 2 minutes.

4. Add eggs, cocoa powder, and applesauce; mix until smooth.

5. Add remaining dry ingredients and mix just until combined (don't over mix).

6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Diet Cookbook