Blueberry Muffins

I know there are a lot of great blueberry muffin recipes out there.  But, I still want to share my favorite recipe with you.  I have been making these muffins for quiet a long time.  The muffins are light and soft inside with a slightly crunchy top from the coarse sugar.  I’m not really a breakfast person except when homemade blueberry muffins are around.  These muffins are great for breakfast or for a mid-morning snack.

Blueberries are actually native to Michigan.  According to Michigan State University Extension, Michigan has almost 21,000 acres of blueberry bushes on about 600 farms.  A lot of the blueberries are grown in nearby Grand Haven and South Haven.  Michigan blueberries are typically larger than the ones found in supermarkets.

If you should ever visit Grand Haven, be sure to stop in the Blueberry Haven shop.  Blueberry Haven is a small local shop that specializes in everything blueberry.  I always buy the Michigan Blueberry Maple Syrup.  The shop is located on main street at 213 Washington Avenue, Grand Haven, MI 49417.  Even if you don’t buy anything, it is a fun shop with all the related blueberry products.

Blueberry Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

2 cups fresh blueberries

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla
coarse sugar for sprinkling

Preheat the oven to 425°F.  Line a standard 12-cup muffin tin with paper liners.  Spray the pan and the liners lightly with non-stick cooking spray.  Set aside.

Pick out and remove any bits of stems, leaves and soft or mushy blueberries.  Rinse the berries in a colander, drain well, and then gently pat dry.  Reserve.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

In another mixing bowl, combine the buttermilk, oil, eggs, and vanilla in a large bowl.  Use a wire whisk and whisk until smooth.

Add the dry ingredients to the milk mixture and mix until just blended (do not overmix).  Add the blueberries and stir just until evenly combined.

Fill the baking cups until almost full, and sprinkle with the coarse sugar.  Bake for 5 minutes at 425°F,  then keeping the muffins in the oven, reduce the heat to 375°F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

Cool 5 minutes in the pan on a baking rack, then remove muffins from the pan and finish cooling on the baking rack.  

 

Notes:
1.  The muffins freeze well.  Simply, warm up in the microwave.
2.  Adapted from crisco.com.

 

 

 

 

 

 

5 Comments

  1. April Munday says:

    I made blueberry muffins for the first time a couple of weeks ago. They weren’t a success. I’ve got a blueberry bush in the garden, so I’m keen to make the most of them. I like the idea of adding vanilla, so I’ll try that. I don’t think we can get buttermilk here, though. I’ll have to scour the internet to find a substitute. There enough berries left on the bush to make another batch of muffins.

    Liked by 1 person

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