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Best Ever Blueberry Muffins

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

After trying dozens of blueberry muffin recipes, these are by far the best. The unbaked batter can be frozen for up to 2 months in foil muffin liners and baked whenever the mood strikes.

Ingredients

  • FOR THE MUFFIN BATTER:
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 2-½ cups Blueberries (fresh, Canned, Or Frozen)
  • 8 Tablespoons Unsalted Butter, Softened
  • 1 cup Granulated Sugar
  • 2  Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Milk
  • FOR THE TOPPING:
  • 1 Tablespoon Granulated Sugar
  • ¼ teaspoons Freshly Grated Nutmeg (cinnamon Works Well Too)

Preparation

Preheat oven to 375 F. Prepare a 12-cup muffin pan by lining it with foil liners (not paper liners—they’ll stick terribly). Set pan aside.

For the topping:
Combine the sugar and nutmeg in a small bowl; set aside until needed.

For the muffins:
In a medium bowl, whisk together the flour, baking powder and salt; set aside. Using a fork, mash 1/2 cup of the blueberries in a small bowl; set aside.

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 the 1/2 cup of mashed blueberries. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated. Add 1/2 of the milk and mix just until combined. Repeat with the remaining flour mixture, followed by the remaining milk. Fold in the remaining 2 cups of whole blueberries. Portion batter evenly into muffin cups and sprinkle with the sugar/nutmeg topping. Bake for 25-30 minutes.

My 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. The batter makes nice mini bread loaves too.

Freezer directions: Mary says you can freeze the muffins for up to two months before baking them. If you are doing this, portion the batter into the foil-lined muffin pan and place pan 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 Best Ever Blueberry Muffins by Mary Hunt (creator of Everyday Cheapskate).

One Comment

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mommykit on 9.25.2012

Thanks for a great recipe!

3 Reviews

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Kristy Tyrney on 7.5.2015

Tried this recipe this morning. I had family in from out of town. It was a big hit :) I will definitely use this recipe again.

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karend on 5.23.2015

I have made these muffins repeatedly, probably 10-20 times. They are always wonderful! Definitely use foil muffin cups. Silicone liners work OK but foil is better. I have made them with both fresh and frozen berries. I think they are better with fresh, but still fabulous with frozen, even mixed raspberry, blueberry and blackberries.

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mommykit on 9.25.2012

It took me a little while to make this, but I can be in slow mode first thing in the morning! I doubled the recipe, too. I can just say that these really are the best ever blueberry muffins! I have lots of little ones and 24 muffins were gone by the end of the day! These are moist and delicious! Mashing the blueberries was really worth the extra effort! I will definitely make these again and maybe use as gifts at Christmas! They are that good!

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