Hi everyone – Eva from Eva Bakes here again to share a fabulous muffin recipe with you! For those of you who follow me, you know that I am a muffin fiend. I’m obsessed. Don’t believe me? Well, I’ve posted about 70 muffin recipes (including ~13 blueberry ones) on my blog since its inception. Seventy!! I seriously think I have a problem and need to rename my blog to Eva Bakes Muffins. Ha!
Anyway, an online friend of mine told me about these muffins that a department store was famous for. Apparently, countless shoppers would go shopping at this Boston area department store and stop upstairs for a muffin. Unfortunately, the store was acquired by another department chain and the muffins eventually went away.
But never fear – here is the recipe! In case you are wondering how these compare to the 70 other muffin varieties that I have made, these are definitely one of the best. With a crispy, crackly top and soft, fluffy interior, I couldn’t stop eating this muffin. The next time I bake these, I will try to find a way to make it a bit healthier so I may try substituting half of the flour with whole wheat and cut down on the butter.
- 1 stick (8 Tablespoons) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk of choice
- 2 and ½ cups blueberries, fresh preferred (but frozen is OK)
- granulated or coarse sugar, for sprinkling
- Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, until each is thoroughly blended. Add in the baking powder, salt and vanilla.
- Turn the mixer to low and alternatively add the flour and milk, beginning and ending with the flour. Mix until everything just comes together. A few dry streaks may remain.
- Mash about ½ of the blueberries and gently fold these in with the whole blueberries into the batter.
- Evenly distribute the batter into your muffin pan and sprinkle the tops with the sugar.
- Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Source: King Arthur Flour