Very Blueberry Muffins

I’m all about eating as many blueberries as I can before the season is over.

Admittedly, I was looking forward to crafting a lot of recipes while I was in Connecticut this past weekend. However, I was there to work – I was photographing an aunt’s 50th high school reunion, a two-day event – and I was more drained than my iPhone’s battery after spending 5 minutes looking at Snapchat stories.

very blueberry muffins

My father, ever the baker and seeker of all things sweet, had whipped up a batch of blueberry muffins, and I definitely had my share over the weekend. He got the recipe from an old cookbook he bought me years ago, The Baker’s Bible; what I love about this recipe is that it’s akin to banana bread, as in the fruit is partially blended with the batter as opposed to simply mixing whole pieces of fruit into the batter.

Okay, okay, so I cheated a little this weekend. Ha! Thanks for letting me steal your muffins, Dad!

very blueberry muffins

Very Blueberry Muffins
(Recipe adapted from the Baker’s Bible recipe for Very Blue Blueberry Muffins)
(Makes 12 muffins)

Ingredients:

Muffins:

– 2 cups flour
– 2 cups fresh blueberries, whole
– 1/2 fresh blueberries, mashed
– 2 eggs
– 1/2 cup milk
– 1 stick unsalted butter, melted and cooled
– 1/2 cup sugar
– 2 & 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
– Zest of 1/2 orange (optional)

Muffin Topping:

– 1/4 cup coarse sugar, such as Sugar in the Raw
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon

Directions:

1.) Preheat oven to 375°F. Lightly grease the insides of the muffin pan cup or line the cups with liners. Set pan aside.

2.) Sift flour, baking powder, salt, nutmeg, and cinnamon into a large bowl. Combine with sugar. Make large well in the center of the dry mixture and set aside.

3.) In another large bowl, beat eggs, milk, cooled melted butter, vanilla extract, and (optional) orange zest. In a small bowl mash the 1/2 cup of fresh blueberries; add to wet mixture and combine until blended.

4.) Pour wet batter into the well in the center of the dry mixture; stir gently until all ingredients are combined, but no not overmix. Gently old whole fresh blueberries into the batter.

5.) In a small bowl, combine coarse sugar, cinnamon, and nutmeg for muffin topping. Set aside.

6.) Carefully spoon batter into prepared muffin pan cups, filling 1/2 – 3/4 of the way up. Sprinkle with coarse sugar mixture. Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs. Remove pan and allow to cool on a cooling rack for 5 minutes. Remove muffins from muffin pan cupcakes; allow cupcakes to continue cooling on cooling rack. Serve warm or at room temperature. Seal leftover muffins in airtight container.

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