Monday, January 10, 2011

Blueberry Muffins

This is one of those times that I am so thankful that I take the time each year to go and get fresh berries and freeze them. Nothing is better than a homemade blueberry muffin with perfectly picked blueberries that have been frozen for just this occasion.

I have my stand by Betty Crocker recipe that is always good, but I was feeling a bit adventurous so I tried a new one. This one was out of my Williams and Sonoma Baking book. It is so good. It has just a hint of cinnamon in the topping which brings the whole thing together. Served with Maple Butter and you can't get much better.

Blueberry Muffins
by Williams and Sonoma Baking Cookbook
Makes 15

The Topping
1/4 cup flour
2 tablespoons sugar
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter cut into small pieces

Mix all dry ingredients together in a bowl then add butter and mix with a fork until it becomes a sandy consistency.

The Muffins
7 tablespoons unsalted butter
3/4 cup sugar
2 eggs
2 1/4 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla
1 1/2 cup blueberries if using frozen do not thaw

Preheat oven to 375 degrees, spray muffins tins with nonstick baking spray or butter and flour muffin tin.

In a bowl mix together flour, baking powder and salt, set aside. In a glass measuring cup add vanilla to the milk.

In the bowl of your mixer cream butter and sugar on medium speed until light and fluffy, add the eggs one at a time until incorporated.  On low speed add in 1/3 of flour mixture, then 1/2 of the milk, then flour, milk ending with flour, just until all flour is mixed in. Take bowl off mixer and add in blueberries by hand, stirring only a few times.

Measure out muffins and then add topping, bake for 20-25 minutes, muffins will be golden, and springy to the touch. Let cool for 5 minutes then transfer muffins to a cooling rack.

Maple Butter
1/2 cup unsalted butter room temp or a bit warmer
3 tablespoons maple syrup

Blend butter and syrup together until completely smooth.



  1. Thanks for the recipe. These look great and plan to try them. :)

    Have a good week.

  2. Mmmm, with the maple butter that sounds delicious.

    I love our fresh-picked and frozen berries too. We are just at the end of our summer stash now. Obviously next year we need to pick more! Although it seems no matter how many I pick, we eat our way through them too soon. Berries from the freezer section at the store just don't taste the same.


Thanks for stopping by!