I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
- 2 cups white whole wheat flour (Trader Joe’s or King Arthur Flour are both good)
- 1½ tsp baking powder
- ½ tsp fine sea salt
- 2 cups fresh blueberries (if using frozen, do not thaw first)
- ½ cup (8 Tbsp) unsalted butter, softened
- 1 cup turbinado sugar (Sugar in the Raw)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk
- 2 Tbsp turbinado sugar (Sugar in the Raw) for sprinkling
- Preheat oven to 375 degrees Fahrenheit. Prepare your muffin pan for 12 muffins (line with paper liners or if you use silicone, you don’t have to do anything because they pop right out when they’re cool–that’s what I did).
- In a large mixing bowl, stir together the flour, baking powder, and salt. Transfer 1 Tbsp to another mixing bowl and add to it the blueberries. Toss the berries lightly until coated with the flour mixture (this helps prevent them from sinking to the bottom of the muffins). Set aside.
- In the bowl of a stand mixer, cream together the butter and 1 cup turbinado sugar. Beat for a few minutes until it is fluffy. Mix in the eggs, one at a time, until incorporated. Beat in the vanilla. With the mixer on low, add the flour mixture. Add the milk, mixing until just incorporated. Remove bowl from stand mixer and gently fold in the blueberries with a silicone spatula, being careful not to crush them.
- Using a large cookie scoop, transfer batter to the prepared muffin cups, filling ¾ of the way. If using silicone, place the pans on a metal cookie sheet. Bake for about 30 minutes, or until a toothpick inserted into the middle is clean when removed. Cool for at least 10 minutes before trying to remove from pans.
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7 comments
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Alan Cooke
25 June, 2011 at 5:53 pm (UTC -4) Link to this comment
Yum! Who doesn’t luv B.B. muffins? A perrenial favorite. I like the while whole wheat sub. You could probably bump the liquid up a bit because of that too. Sendme 2 please=)
The Poet Herself
25 June, 2011 at 9:56 pm (UTC -4) Link to this comment
They’re quite moist and tasty. Very good! I’d send you two but I’m hoarding them…
Nelly Rodriguez
25 June, 2011 at 6:18 pm (UTC -4) Link to this comment
I LOVE blueberry anything, and I agree, those changes sound wonderful! Now, slather on some butter on those
Sasha
26 June, 2011 at 9:56 am (UTC -4) Link to this comment
Love the simplicity of these and they are so pretty and dainty
blueberry muffins are definitely my favourite type, a bit of lemon thrown in might be nice too…will have to try it out some time and see! 
Claire @ Blueberry Muffins
29 September, 2011 at 10:47 am (UTC -4) Link to this comment
I love using those brands too
Have you tried using Muscovado sugar? I think it’s great, almost chocolatey but I like it!
The Poet Herself
29 September, 2011 at 10:52 am (UTC -4) Link to this comment
I have not tried Muscovado sugar yet. I’m thinking that’s because it costs a lot more than Sugar in the Raw, but maybe my memory is off this morning. I’d love to use raw sugar more, but the cost is prohibitive when on a budget and baking a lot.
Nat
6 May, 2012 at 2:00 am (UTC -4) Link to this comment
Nice recipe
I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat