All-Time Favorite: Homemade Blueberry Muffins

Is there anything BETTER than a fresh-from-the-oven blueberry muffin? I say no. Anytime I’m feeling SLIGHTLY under the weather and want to feel better: Blueberry Muffins. If I’m already feeling pretty fantastic, and want to feel fantastic(er): BLUEBERRY MUFFINS!

There are two recipes I turn to when I start to get that craving… One is a traditional, almost cake-like muffin, and one is a heartier cornmeal blueberry muffin. I’ll share both recipes with you here, because I like you so much.

Traditional Blueberry Muffins
From the Better Homes and Gardens New Cookbook

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup oil
1 teaspoon finely shredded lemon zest

Grease twelve 2 1/2-inch muffin cups or line with paper and set aside. In a medium bowl combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and set aside.

In another bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir together. Fold in 3/4 – 1 1/2 cups fresh blueberries (I prefer more berries in my muffins and usually double the recommended amount), and lemon zest.

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake at 400 degrees for 18-20 minutes or until a wooden toothpick can be inserted in the center of the muffin, and pulled out clean. Cool muffins on a wire rack for five minutes before serving.



The Blueberry Cornmeal Muffins
From Martha Stewart

Makes 6 large muffins
1 cup, plus 2 tablespoons unsalted butter, room temperature 
3/4 cup sugar, plus 2 tablespoons for sprinkling 
3 tablespoons honey 
2 large eggs 
3 cups all-purpose flour 
1 cup yellow cornmeal 
3 1/2 teaspoons baking powder 
1/2 cup milk 1 cup blueberries
Directions Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

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