Teen's Favorite Blueberry Muffins from Our Community Table
Greetings Our Community Table readers!
One berry, two berries, pick me a blueberry! Blueberry season is almost upon us here, in Michiana, and I would be remiss as a food columnist if I didn’t share at least one recipe that enthusiastically bursts with their sweet, juicy, blueberry deliciousness!
I don’t know about all of you, but I love blueberry muffins. Yet alas, finding a great blueberry muffin, now that is not as easy as one might think. You know exactly what I’m talking about--the one that checks all the boxes for appearance, density, sweetness (but not too sweet!),topping, the berry to cake ratio, and just all together wonderfulness.
Growing up, the gold standard in my town was the Sara Lee blueberry muffin. Deerfield was home to the Sara Lee headquarters, and we all loved just about everything that company had to offer. Their blueberry muffins in particular appealed to my 10-year-old self, and I must admit, I still measure the scrumptiousness of a blueberry muffins on that rosy childhood memory—glasses on!
For years, I tried different recipes, always searching for the recipe of my dreams…and then, one day, I found it! It’s not exactly the version Sara Lee makes, but it is very, very close. And you are in luck, dear readers, because I am sharing this glorious recipe with you today!
I hope you will enjoy these as much as I do…and if you think you have a better version, please, please, do share it with me. I am always open to an even better version…if that’s even possible!
Teen’s Favorite Blueberry Muffins
Makes 12 standard or 6 giant muffins
8 Tablespoons unsalted butter (113g) (1 stick), at room temperature
1 cup (198 g) granulated sugar
2 large eggs
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
2 cups (240 g) all-purpose flour
½ cup milk (I use 2/3 buttermilk and 1/3 heavy cream)
2 ½ generous cups blueberries (fresh or frozen)
Coarse Sparkling Sugar for topping before baking (or regular—either is fine)
Preheat oven to 375 degrees Fahrenheit
Lightly grease or put paper muffin cups into the tins you will be using
Cream butter and sugar in a mix master until well blended and light/fluffy
Add eggs, one at a time and beating well after each addition
Add vanilla and beat to blend
Beat in baking powder and salt
Add the flour alternately with the milk, beating gently and beginning and ending with flour, being very careful not to over mix
Add the blueberries and gently fold in by hand until distributed throughout batter
Scoop batter into muffin tins (somewhere between 2/3’s & 3/4ths full). I like to use a very large cookie scoop.
Sprinkle generously with sparkling sugar (or regular sugar)
If using standard muffin tin, bake for approximately 30 minutes, until muffins are a light golden brown on top and a toothpick inserted into the middle of one of the center muffins comes out clean. If using a Giant Muffin Tin, bake for 35-45 minutes, until baked to same degree of doneness as regular muffins.
Remove from oven. After 10-15 minutes, turn out onto counter to cool on cooling rack.
This recipe doubles and triples perfectly. I usually triple it and make about 18 Giant muffins.