Friday, September 9, 2011


Good Morning! I don't know about you but sometimes I am craving something more than a bowl of cereal or some eggs. As these brisk mornings approach I want something satisfying and hot out of the oven. What better than a warm homemade blueberry muffin. I've struggled to find a decent recipe for your basic blueberry muffin. Alas, I stumbled upon one on the world wide web. It was, however, missing what I find to be some of the key ingredients in a muffin. Spices! After a few tweaks this recipe is ready for all those brisk mornings and a hot cup of coffee. Enjoy!

The Best Blueberry Muffins
(Adapted from

Servings: 18

1/2 cup of room temperature butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 tsp salt
1 tsp cinnamon
a pinch of nutmeg
2 1/2 cups fresh or frozen blueberries
2 cups all purpose flour
1/2 cup milk

For Topping:
2 tbsp sugar
1 tbsp cinnamon
a pinch of nutmeg

Heat the oven to 375 degrees. Grease a 12 cup muffin tin. In a bowl, mix butter until creamy. Then add sugar and mix until fluffy and pale. Add eggs one at a time, beating after each. Then mix in vanilla, baking powder, salt, cinnamon, and nutmeg. With a spoon, fold in half of the flour then half of the milk into the batter, repeat. Fold in the blueberries. Then distribute the batter into the 12 muffin cups. You may have extra batter. Top each muffin with the topping. Bake 20 to 30 minutes until golden brown and springy to the touch. Add a little butter and enjoy!

This recipe makes 18 servings and most people only have a single 12 cup muffin tin. I decided to experiment with my extra batter and found another fun way to bake these muffins up to make them extra special. I baked the extra batter in single serving ramekins and added old fashioned rolled oats with a little bit of butter to the topping before baking. The presentation looks great and it tastes amazing!

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