For the past couple of weeks we have been getting blueberries in our CSA. Now, as much as I love blueberries and do not want to complain about getting them, I have actually had too many to know what to do with! Well, I decided to quickly solve that problem by baking. A lot. So be prepared for several blueberry posts!
Since today is the husbands birthday, for his "breakfast in bed" I made some fresh blueberry muffins! These muffins are easy and simple. Although I have baked them with a crumb and streusel topping, I decided to bring these muffins back to the basics so that I could savor the farm fresh blueberries!
Homemade Blueberry Muffins
Ingredients (makes approx. 12 - 16 muffins):
-8 tablespoons (1 stick) unsalted butter, room temperature
-1 cup, plus two tablespoons sugar
-2 large eggs
-2 teaspoons baking powder
-1 teaspoon salt
-1 teaspoon vanilla extract
-Zest of one orange (optional - can use lemon zest too)
-2 1/2 cups of all-purpose flour
-1 cup milk
-1 1/2 generous cups of blueberries
Preheat the oven to 375 degrees F.
Grease a muffin tin or line with paper liners. In a KitchenAid mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix until combined. Then, add the eggs, baking powder, salt, vanilla, and zest and mix until all ingredients are combined.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with the remaining flour and milk. Once the flour and milk is incorporated, gently fold in the blueberries by hand until well mixed.
Use an ice-cream scoop or large spoon to fill the muffin cups about 3/4 full. Sprinkle the remaining sugar over the muffins and bake until golden brown and cooked in the center - about 20-25 minutes. Let cool in the pan at least 10 minutes before turning out.
Pop the warm blueberry muffins into your mouth and enjoy!