What can be better than Blueberry Muffins fresh from the oven? Hello Friends and welcome to the Blog today. We have been very fortunate to harvest a record crop of blueberries from our two bushes this year. I have bowls of blueberries in the freezer right now so decided to use some of them to make muffins. I found an old recipe from Jordan Marsh of the New York Times on line. After a few modifications I came up with a not too sweet recipe with an added zing from some lemon zest. The original recipe has twice as much sugar and no lemon. If you want to try the original you can adjust accordingly.
Ingredients
1/2 cup softened butter (I used salted)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon lemon zest (zest of two lemons)
1/2 cup milk
2 cups blueberries, washed, drained, and picked over
3 teaspoons sugar (optional…I didn’t use this part)
Preheat the oven to 375 degrees.
Cream the butter and 3/4 cup sugar until light.
Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Sift together the flour, salt and baking powder. Add the lemon zest to the flour mixture. Add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Toss remaining blueberries with a little flour and fold into the batter. This prevents the blueberries from sinking to the bottom.
Line a 12 cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins and bake at 375 degrees for 30-35 minutes. Makes 12 muffins.
Variation: I made 18 muffins by not filling the muffin cups as full. Cooking time was 25 minute at 375 degrees.
Cool on a cooling rack for 20 minutes. Adding the 1/2 cup of crushed blueberries to the batter makes a difference in the taste…..for the better. These are really delicious. Give them a try. Great for breakfast or Afternoon Tea.
These look so good! My mom used to bake blueberry muffins a lot when I was a kid. We were lucky to get two each. Never enough!! Will be trying your recipe soon, thank you! 💕
Thanks, Barbara. It’s a pretty good recipe. We love to eat those blueberry muffins and they don’t last long around our house. Have a great week.
Lynne
Those look delicious! My husband’s great aunt used to have 2 HUGE fields of blueberry bushes and we loved to pick and stock up our freezer with “free” blueberries. I say “free” because we often did yard work our household repairs in exchange.
Seems as if the barter system was in use a lot more when we were growing up. I remember picking raspberries and getting to keep some as payment. The vision of childhood probably makes those times a lot simpler than they were. Have a great week.
Lynne
Thanks so much for the feature. Whenever I bake I post on your site. thanks for all your hard work.
Lynne
Noting compares to homemade blueberry muffins! These look like the ones from the bakery…gorgeous and perfect! I wish I had one right now with my coffee.
they are definitely a family favorite, Tammy. thanks for visiting and sharing.
Lynne