The Best Blue Berry Muffins
Adapted from "Muffins" by Elizabeth Alston
- 1/2 cup Butter, at room temp.
- 1 cup Sugar
- 2 large Eggs
- 1 Tsp. Real Vanilla
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 2 1/2 cups Blueberries (fresh or frozen) - mash 1/2 cup with a fork
- 2 cups Whole Wheat Pastry Flour (I use the 365 Whole foods brand, WW Pastry flour, this stuff is amazing! Made from finely milled soft white wheat. This stuff DOES NOT tasty "wheaty"! I make most of my pastries with it at 100% and my white bread loving family doesn't complain or even notice the difference..You can use all purpose flour as well.)
- 1/2 cup Milk
- 1 Tbs. Turbinado or coarse raw sugar mixed with 1/4 tsp ground Nutmeg ( you can omit the nutmeg or all of the topping, but I like the little sparkly, crunchy sugar top)
Beat butter and sugar until light and fluffy in a mixer, about 2 minutes. Add eggs one at a time, beating just until incorporated after each. Add vanilla, baking power and salt, mix to combine.
Mix in the 1/2 cup of mashed berries, then add 1/2 of the flour, mix, add 1/2 of the milk, mix. Now add the remaining flour. mix slightly, add the remaining milk and mix just until combined. Remove from mixer and fold in berries. Spoon into prepared muffin cups, sprinkle with sugar topping. Bake 25-30 min, or until a tooth pick comes out fairly clean. DON"T over bake.. nobody likes a dry muffin!
Let cool in pan a few minutes before removing, then cool completely on a rack. These can be frozen. I don't recommend microwaving pastries.. unless you just slightly defrost them.. otherwise it ruins them. A regular muffin will thaw sitting on the counter in a short time. I just pull one or two out and come back 30 minutes later.. they are ready to eat. If I want them warm I use the defrost on the microwave for just a short amount of time.