Dib Bakes

A classic and delicious blueberry muffin recipe. An incredibly fluffy interior meets a sweet and crunchy top. The process of adding both crushed and whole berries, ensures an even distribution of flavor with the occasional pop of a tart berry! These muffins can be adapted to add any berry of your choice, or enhanced with additional flavors such as lemon or cinnamon.

Recipe

Time: 1 hour

Yield: 12 standard sized muffins

Ingredients

• ½ cup (113g) softened butter
• 1¼ cups (250g) sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups (240g) flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup (125g) whole milk
• 2 cups (300g – 400g) blueberries, washed, drained and picked over
• 3 teaspoons sugar for muffin tops

Instructions

1. Preheat the oven to 375 degrees.
2. Butter or line with muffin liners a standard 12-cup muffin tin. Taller liners work well here, as the muffins tend to grow tall enough to spread on the top of the tin. If using butter, butter the top of the tin as well.
3. Cream the butter and sugar until light, 2-3 minutes with a stand-mixer on medium/high.
4. Add the eggs, one at a time, and beat well after each addition, scraping the sides of the bowl as necessary.
5. Add vanilla and mix.
6. In a separate bowl, mix together the flour, salt, and baking powder.
7. With the mixer running on low, alternate adding ¼ of the dry ingredients to the creamed mixture, and then some of the milk. Continue until both have been added completely.
8. Crush ½ cup of the blueberries and mix them and their juices to the batter.
9. Toss the remaining berries in a light coat of flour and fold into the batter.
10. Portion the batter into the muffin tin.
11. Top each muffin with ¼ teaspoon of sugar.
12. Bake for 25-30 minutes, or until the tops are golden brown.
13. Cover leftovers loosely to preserve the crunchy top.

Tips and Tricks

This recipe is adapted from “Jordan Marsh’s Blueberry Muffins” by Marian Burros.

This recipe comes together fairly quickly, especially with a stand-mixer. You’ll want to use the highest quality ingredients you can, as with all baking, to produce the best result.

Salted or unsalted butter is fine here, I use salted butter for all of my bakes and have never had an issue of something being too salty.

If your berries are too tart, worry not as the sugar and baking will help sweeten the berries. An occasional pop of tart is also appreciated in such a sweet muffin!

This recipe can be adapted to include other fruits, I have made these with raspberries and blackberries. I would suggest cutting larger blackberries to more evenly distribute them throughout the batter.

Feel free to include cinnamon or lemon to these muffins and see what you like. A teaspoon of lemon extract can be added with the vanilla and the additional liquid should not be an issue. Lemon zest should be added to the sugar prior to the creaming of the butter and sugar.

If cinnamon or similar spices are added you may get a slightly more course texture of muffin.

Bake this with me!