This recipe was originally published in July 2009. It was retested, rephotographed, rewritten, and republished for your enjoyment in September 2017.
It’s no secret that picking blueberries is one of our family’s annual traditions. I can’t remember the last summer that we didn’t head to Mountain View Farm to pick pounds and pounds of berries. This past summer we even brought along Baby E, though she wasn’t helpful in the least.
The uses for these blueberries are predictable: pancakes, jam, smoothies, and these muffins. The best thing about picking ten pounds of berries is that they’re so easy to freeze – we rinse them in a vinegar solution, lay them on towels to dry, then place them on cooking sheets to freeze solid before putting them into Ziploc bags. This packaging system means we have local berries all year round.
I’m never more pleased with my past self than when I remember that I’ve stashed away something useful in the freezer. As I try to get back in the routine of eating breakfast before 6:30 am and all the other chaos that comes with the start of school, it’s so wonderful to be able to grab berries from my freezer for a batch of these muffins.
Of course, you can also go to the supermarket for fresh or frozen berries if you didn’t fill your freezer this summer. Blueberries may be seasonal, but blueberry muffins are perfect anytime. This recipe is the one that my mom always made and I’m proud to be able to share it with my friends and family.
Mom's Blueberry Muffins
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup milk
- 2 cups blueberries fresh or frozen
- 1 tablespoon sugar mixed with ¼ teaspoon nutmeg optional
- Preheat oven to 375.
- Line a standard 12-cup muffin pan with baking cups. (Alternately, you can grease & flour 12 muffin cups.)
- Mix together the flour, powder, and salt in a small bowl.
- In a medium-sized bowl (or the bowl of your stand mixer), beat butter for a few minutes until it is fluffy. Beat in the sugar until the ingredients are well blended. Beat in the eggs thoroughly then add the vanilla and mix until combined.
- Next, add the about half of the flour mixture and beat until fully combined. Add 1/4 cup of the milk. Combine. Add the rest of the flour, mix until combined, then the last of the milk. When the batter is fully mixed, stir in 2 cups of blueberries.
- Spoon the batter into prepared cups, filling them to the top. If you're using the nutmeg and sugar topping, sprinkle each muffin before baking.
- Bake 25-30 minutes until golden. Let muffins cool about 30 minutes in pan before removing.
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