Southern Blueberry Muffins

The quest for the best blueberry muffin recipe continues today!  I just want a muffin with a perfect domed top, super soft but not too sweet interior, loaded with blueberries muffin that is easy to make. Am I asking too much?


This recipe is from Screen Doors and Sweet Tea by Martha Hall Foose. It’s a solid book for southern basics if you haven’t seen it.  I did make a couple of changes to the recipe (I omitted the lemon zest only because I didn’t have any on hand but I will add it next time) but the essentials are all here.  I used my preferred wild blueberries, of course. Since they are smaller than regular blueberries, they stay suspended in the batter rather than sinking to the bottom of the muffin during baking.


Like almost all muffin recipes, you prep the wet team and dry team in two separate bowls then very quickly combine them, stirring as little as possible.  Mix too much and you’ll have tough Muffins and nobody likes that.


As always, the recipe lied and told me I would get 18 Muffins but I only got 16 with my favorite muffin scooper.


One final note on baking: the recipe said to bake these at 475 for 15 minutes. That seemed crazy high but I went with it. They rose quickly but the tops were getting quite brown just a few minutes in. I dropped the temp to 350 about 7 minutes in and then babysat the oven until they were finished cooking about 7 minutes later.

So many blueberries. See? The wild blueberries make such a difference. I used almost two full cups in this batch and I might push it to 2.5 next time.


I really liked this muffin. Not too sweet, great texture and a nicely domed top. It was begging for a little sugary crunch on top though so I might sprinkle the tops with coarse sugar before baking next time.

 

Southern Blueberry Muffins

  • 240 grams unbleached AP flour
  • 130 grams dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • grating of nutmeg
  • 2 cups of frozen wild blueberries
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tsp vanilla

Preheat oven to 475.  Prep muffin cups and set aside.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt and nutmeg.  Add blueberries and toss to coat.

In another bowl, combine eggs, buttermilk, butter, and extract.  Whisk to blend.  Using a spatula, stir the dry ingredients into the wet ingredients and stir until just barely combined.

Fill muffin cups about 2/3 full.  Bake for 7 minutes, then turn the oven to 350 and bake approximately another 5-7 minutes until the tops spring back.  Allow to cool in the muffin pan for 5 minutes, then move to a wire rack.  Try to let them cool enough before eating one or you will burn your mouth.

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