During Passover I attempted to make apple muffins. After they exploded all over my oven what remained lacked the typical muffin consistency. Always a problem with Passover baked goods. They ended up more like apples in crumbs.
Now that Passover is over, I can return to the muffins I love so very much. Blueberry are one of my favorite muffins. I prefer pumpkin muffins, but blueberry muffins have the added benefit of being associated with childhood memories. Because Thatmom used to make blueberry muffins for special morning breakfasts.
We didn't do pancakes - we were muffin people. So blueberry muffins will always remind me of coming out to breakfast with giant muffins, sprinkled with sugar, waiting - fresh from the oven.
I can never get my sugar sprinkles to work out the way Thatmom did. She must have had a touch of magic with her. But even without sugar on top, a blueberry muffin is one of the best ways to start the day.
“Ok… Just One More” Blueberry Muffins (from Chasing Delicious)
1 1/2 Pints blueberries2 1/4 cups sugar18 tablespoons butter (2 1/4 sticks)4 eggs8 ounces cream cheese1/3 cup milk2 teaspoons vanilla extract3 3/4 cups all purpose flour1 tablespoon plus 1 teaspoon Baking powder1 teaspoon baking soda3/4 teaspoon salt1 teaspoon cinnamon
- Preheat oven to 350.
- In an electric mixer, cream the butter and sugar until light and fluffy (about 5 minutes.)
- Add the cream cheese and blend
- Add each egg, one at a time, mixing well until the egg is completely blended in.
- Add the milk and vanilla and mix well.
- Mix the flour, baking powder, baking soda, salt & cinnamon.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Toss the blueberries in a tablespoon of sugar. Then fold the blueberries into the batter taking care not to break the berries or overmix the batter.
- Spoon the batter into the prepared cupcake pans. Each cup should be filled to just above the top. Bake for about 25 minutes.