I feel really good every time I eat blueberries. Even if they are tucked inside a muffin. And I feel even better if they are home made muffins. Blueberry is considered a super food due to its high amount of anti-oxidants. I use fresh ones when they are in season and frozen ones when they are not. In fact, I actually freeze fresh ones during the end of summer when the prices are cheaper and they are abundant.
I guess most people might already have their own recipe for blueberry muffins, but I will share mine anyway. The recipe is adapted from a Martha Stewart baking book, surprisingly named Martha Stewart's Baking Handbook :)
Here it goes:
Blueberry Muffins Recipe: (makes 12 standard size muffins)
You will need:
1 stick of unsalted butter at room temperature (see note)
2 cups of all-purpose flour, or 1/2 cup whole wheat and 1 1/2 white
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 cups of blueberries, fresh or thawed if frozen
1 cup of sugar
1 teaspoons of vanilla extract
1/2 cup of milk (I normally use 2% because it is what I drink)
Preheat oven to 375 degrees.
Grease and flour a 12-cup muffin pan by either using cooking spray (I use the butter with flour kind) or by buttering and flouring them, tapping out excess.
Whisk together the flour, baking powder and salt.
Using an electric mixer (with the paddle attachment) beat butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla.
Turn mixer speed to low and add flour mixture slowly until incorporated. Add milk slowly and mix on low speed until just combined. Do not over mix batter (if you feel you did it, just let it rest for about 15 minutes before moving on).
Sprinkle the blueberries with a little bit of flour, no more than a teaspoon, just to coat them. Shake off excess flour. This step will prevent the blueberries from sinking to the bottom of the muffins.
Fold in blueberries carefully into the muffin batter. Use your softer spatula and be gentle not to break them.
Pour batter into prepared muffin cups. (At this point you can choose to sprinkle them with some sugar to give an extra crunch and sweetness to them. I tried both ways and I prefer it without the extra sugar).
Bake for about 30 minutes. Test it by doing the toothpick test, it should come out clean if inserted in the center of a muffin.
Let cool and remove from pan.
Note: I am pretty good at planning ahead what I want to bake, but sometimes I still forget to leave the butter outside for softening. On that case, I put it in the microwave and heat it in 5 seconds intervals. It normally takes 3-4 times to get to the right consistency.