I am bringing another recipe back from the archives!

Originally posted on here on Seek Satiation on September 19th, 2016, I had some of my dad’s Very Blueberry Muffins again over the weekend, and I knew I had to bring this winning recipe back for Round Two.

I had a lovely and much-needed socially-distanced visit with my parents this past Labor Day weekend. While I’ve been excellent about my interactions with others over the past few months – or, rather lack of interactions with others – I still mask up when we’re in close proximity and sit far away from them in the living room. Still, it is nice to be home, out of the city, and I enjoy being able to indulge in such pleasures such as not wearing a mask when I walk out the front door. 🙃

My father often visits one of my aunts – his youngest sister, Lisa – and she lives nearby to them in Columbia County, New York. All summer, he’s been bragging about the epic blueberry hauls he’s been bringing home. So, upon arrival home, he mentioned the blueberries, and some casual mention about making muffins, and I held him to it.

He called it “bullying”. Whatever.

Out of that dozen muffins baked, I’m sure I ate half by myself. One morning, Mama split them, buttered them, and threw them on the griddle to crisp them up a bit. Served alongside of chocolate babka I had brought up from Breads Bakery and a local watermelon from a nearby farm, it was the perfect bit of indulgence for us all.

But, seriously, this recipe – based upon the Baker’s Bible recipe for Very Blue Blueberry Muffins – does not mess around. There is absolutely more berry than muffin in these, and I am not one to complain. This recipe is tried and true, and I’d be remiss if I didn’t share it with you…again. Get on this before those good summer bluebs go away until next summer!

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

Muffin Topping:

• 1/4 cup coarse sugar
• 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 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 fold 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 muffin topping. 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; muffins will keep up to 3 days.