Blueberry Muffins
A perfect blueberry muffin, its sugar shining in the morning sun, invites a bite [Photo credit: Alex Paternostro]
by Seth Paternostro
October 14, 2021
Blueberry muffins have always held a special place in our family. With requests sent loud and clear, nothing shall happen until they appear. Whether fresh or frozen, wild or tame, the little blue berry comes home to be mashed and re-made. The batter poured, the oven alight, each gold and brown cake, too many dare I take!
Serves 12 (if just one per person)
Total time
45 minutes
Equipment:
muffin tin (12 count), 12 liners, large mixing bowl, stand mixer with paddle attachment (or another mixing bowl), whisk, silicone spatula, spoon, measuring cups and spoons, digital scale, knife
Tableware:
plates
Ingredients
2 cups all-purpose flour (330 grams)
½ cup butter, softened
¼ cup skim milk
¼ cup buttermilk
2 eggs, room temperature
1 cup white sugar, plus 2 teaspoons to sprinkle
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
2 cups blueberries
Instructions
Set out all ingredients and equipment. Line the muffin tin. Preheat the oven to 375°F.
Sift the flour, baking powder, and fine sea salt into a large bowl. Whisk briefly to combine.
In the bowl of a stand mixer, cream the butter and both sugars by mixing until fluffy and well-combined.
Add eggs, one at a time, to the butter mixture, blending until homogenous.
Alternate adding a third of the flour mixture and half of the milk to the wet ingredients, mixing until just combined for a light crumb.
Crush a handful of the blueberries over the mixture, then fold them in with the remaining whole berries. Take care not to overmix.
Spoon about ¼ cup batter for each muffin. Evenly distribute what is left.
Bake about 30 minutes or until a knife comes out clean.
Cool for at least 15 minutes before enjoying.
NUTRITION FACTS:
Calories 247 Total Fat 8.7g (11%) Saturated Fat 5.2g (26%) Cholesterol 48mg (16%) Sodium 153mg (7%) Total Carbohydrate 40g (15%) Dietary Fiber 1.2g (4%) Total Sugars 22.6g Protein 3.7g Vitamin D 8mcg (40%) Calcium 60mg (5%) Iron 2mg (8%) Potassium 156mg (3%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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