Best Ever Blueberry Muffins

I have a confession to share with everyone - when I learned this month's Crazy Cooking Challenge was Blueberry Muffins, I knew the exact recipe I wanted to make, Best Ever Blueberry Muffins by Mary Hunt (creator of Everyday Cheapskate).  There was only one problem, I couldn't find one single blog that featured the recipe.  I did, however, find a great little blog called Richelderfers Recipes that featured several other recipes by Mary Hunt, so I contacted Sarah and asked if she would consider doing a blog post featuring this recipe.  She quickly agreed and featured these muffins not long after.  I'm thrilled to be able to share the recipe with you - they're the best blueberry muffins I've ever had.  (Thanks a million Sarah!!)

Items used to make this recipe:

(affiliate links)

• professional cupcake/muffin pan https://amzn.to/4cBfvHR

• baking spray https://amzn.to/3LkuGt5

• pure vanilla extract (use the good stuff) https://amzn.to/3zRa7Sc

• foil cupcake/muffin liners https://amzn.to/4d1a5G2

• grease-proof cupcake/muffin liners https://amzn.to/3W0yjJC

• Cheapskate in the Kitchen by Mary Hunt https://amzn.to/3zGi9xl

---

Best Ever Blueberry Muffins

makes 12-16 muffins

Printable Recipe

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, canned, 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. Prepare a 12-cup muffin pan (this is my favorite) by spraying well with baking spray or line each cup with a foil liner or grease-proof liner (regular paper liners will stick terribly).

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

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

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

5. 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.

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

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

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

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

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

11. Bake 25-30 minutes.

Notes

• I've never made this recipe using canned blueberries, but I've made it many times using frozen blueberries.

• 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.

Mary's Note:  Mary says you can freeze the muffins for up to two months before baking - 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.

adapted from Cheapskate in the Kitchen by Mary Hunt

Thin Mint Scones

St. Patrick's Day is a special day in our house because it's our oldest daughter's birthday.  She loves Thin Mint girl scout cookies so I bought a box with her in mind.  The very next day I spied Thin Mint Scones on The Food Librarian's blog and knew they would be perfect to make for my birthday girl's breakfast.  They were very tasty and the family loved them - I hope you will too.

Items used to make this recipe:

(affiliate links)

• shamrock cutter https://amzn.to/2F2H6Da

• professional half sheet pan https://amzn.to/2F0ETrU

• professional baking mat https://amzn.to/2CiPZIg

• turbinado sugar https://amzn.to/2XZcHhV

• pastry blender https://amzn.to/2XWeiVy

• pure mint extract https://amzn.to/2VUyTb4

• pastry cloth https://amzn.to/2W0pheT

• rolling pin https://amzn.to/2u6HY4F

---

Thin Mint Scones

makes 12-14 scones

Printable Recipe

Ingredients

• 1 cup heavy whipping cream

• 1/4 teaspoon pure mint extract

• 10 ounces all-purpose flour (2 cups)

• 1/4 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 8 tablespoons unsalted butter, cold and cut into pieces

• 12 Thin Mint cookies, chopped into small pieces

• 1 egg, lightly beaten

• 1 tablespoon water

• 2 tablespoons sanding or turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F.

2. In a glass measure, combine heavy cream and mint extract; set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

4. Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.

5. Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.

6. Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.

7. Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.

8. Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.

9. Bake for 12-15 minutes or until baked through and golden brown.

adapted from The Food Librarian

(affiliate links)