Classic Blueberry Muffins from Magnolia Bakery

"Nothing makes a cheerful morning like the smell of fresh muffins baking in the kitchen." And nothing makes a morning even more cheerful than eating them! I take the greatest joy in making the simplest baked goods. Muffins would go straight to the top of that list. I can't possibly think of anything to bake - or cook, for that matter - that takes as little effort as making muffins. I mean, you don't even use a mixer. The batter needs to be lumpy. The blueberries need to poke out and leak. And the muffins need to look homemade :) Rating: 4- out of 5.




Blueberry Muffins: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel

Ingredients: The book says makes 12, but I used half the recipe and still got 11.
- 3 cups flour
- ¾ cup sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 1 ½ cups blueberries, lightly coated with flour
- 1 tablespoon sugar (for sprinkling)

Instructions:
- Preheat oven to 350 degrees F. Grease well a 12 cup muffin pan.
- In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.
- Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.


I used to loathe blueberry muffins, thinking "why add fruit to something
that is already perfect?", but now I can't imagine eating a muffin
without any addition. How do you prefer your muffins?