The vote is in and these are the best blueberry muffins!
Don’t these make you want to grab one and get a cup of tea/coffee or milk.
I always thought I had the BEST blueberry muffin recipe and in fact, in a cookbook that my sister and I put together, that is exactly what I named my recipe — The Best Blueberry Muffins.
If you love blueberry muffins and you think you have a recipe that is wonderful, I would like to hear from you and try your recipe. Like I said I always thought I had the best muffin recipe for those freshly picked blueberries I gather each year. But this recipe is from a friend, Kay, in Missouri (my sister’s husband’s cousin) and my sister had been telling me recently that this was the best recipe and that her husband, Gary, said they were the best he ever had.
Well, I have a freezer full of blueberries from last summer’s harvest and I’ve decided if I’m never picking blueberries again, I need to use up the ones I have in the freezer. For some reason they have a tough skin, I think, when they are thawed and they are not washed before freezing so I know that’s not the problem; but they are wonderful in muffins. Anyway, my berry picking this year will just be blackberries and maybe strawberries.
These muffins freezer beautifully and after thawing and few seconds in the microwave will give you a muffin that taste straight out of the oven.
I made a double recipe of these muffins and put them in a cute wire farm basket and took to craft circle of 50 or so ladies. They were gone before lunch.
BLAST FROM THE PAST: The Golden Egg Muffin Is a wonderful muffin that is a recipe of Sandra Bullock’s sister. If you read the blog I did on the muffin and can read about the recipe. I use to make a French Cinnamon Muffin I thought was delicious. This muffin is similar but better and I make it in my egg shape Wilton cupcake pans or they could be done in regular muffin pans.
Cream the softened butter and sugar then stir in the eggs.
Stir in the flour alternately with the milk.
Then fold in the blueberries.
Mix the topping ingredients until crumbly.
Fill your muffin tins then top with some of the crumb topping.
Ready, set, eat.
The Best Blueberry Muffins
1 stick butter, softened
1 c. sugar
1 tsp. vanilla
2 tsp. baking powder
1/2 t salt
2 1/2 c blueberries
2 c. flour
1/2 c. milk
2 Tbsp. flour
2 Tbsp. butter
5 Tbsp. sugar
1/2 tsp. cinnamon
Heat oven to 350°.
For the topping, mix all ingredients with either your fingers or a fork until crumbly. Set aside.
In a mixing bowl, cream the 1 stick softened butter and 1 cup sugar until creamy. Beat in the eggs, one at a time then add the vanilla extract.
In a separate bowl mix the flour, baking powder, and salt. Add the dry ingredients, in 1/3’s, to the creamed butter/sugar mixture, adding milk between additions of flour. Do not over mix. Fold in the blueberries.
Line your muffin tins with cupcake papers and put in batter about 2/3-3/4 full. Top with some of the crumb mixture and bake at 350° for about 25 or nice and browned.