Blueberry Muffins Recipe
Faaaaavorite blueberry muffins recipe! I made a batch before going to our camp for a few days this week. I went out to the dock to watch the sunrise at 4:25 am with a cup of steaming coffee (it was 45°!) and a gigantic blueberry muffin.
Washington County, Maine produces something like 95% of the world’s wild blueberries, though these days they’re a highly cultivated but still wild in nature plant. The plants are low bush, growing close to the ground which makes raking them a back-straining job. They’re worth it, and since we’re not picking for commercial sale I can stand in one spot and pick all around me before moving. They make an excellent Blueberry Bourbon BBQ sauce as well as muffins.
Blueberry Muffins Recipe - Sweet Crunchy Tops
Cream together room temperature butter and the sugar, and then add eggs, one egg at a time.
Cover the blueberries with 1/2 cup of flour to coat them. Use the flour that doesn't stick to the berries in the rest of the recipe. Coating the berries will keep them from sinking to the bottom of the muffin tin.
Mix in the remaining ingredients *except the floured blueberries*. Don't over mix. Over mixing will cause the finished muffins to be chewier than they should be.
By hand, stir in the blueberries.
Butter the muffin tin, including the top, generously. The muffins will rise and spread out. Fill the entire cup with batter. Don't smooth the batter, it will spread and fill in the cup quickly.
If you'd like a crunchy top, sprinkle Turbinado sugar on top before baking.
Bake at 375° until the top is cooked. There won't be a soft batter in the peak when the muffins are finished. The amount of time will depend on the size muffin tin you use.
Allow the muffins to cool at least five minutes before removing them from the tin. They'll come out easily then. Removing them too early might cause the top to tear off. Let the steam stay in the muffin to keep them moist.