This is my go to blueberry muffin recipe. I call these muffins Simply Delicious because they are so incredibly simple to make and are really tasty, just as enjoyable if not better than most bakery versions out there. I devised this recipe years ago when I was teaching my young nieces how to bake. I took a couple of recipe ideas, combined them, and came up with this one. What I love about this recipe is that it is easy for anyone to make and so easily adaptable from a full fat version to a reduced fat version and even low fat. You can also customize the type of berry- frozen or fresh, and even type of sugar and level of sweetness. The reduced fat version below is what I usually make and the muffins still end up moist. The batter for these muffins mixes up in a matter of just a few minutes. Today, we were out of white sugar and frozen blueberries so we used brown sugar and frozen mixed berries-the result was as good as ever-the brown sugar changed the color of the batter slightly but still delicious! I did not even have any coarse sugar in the raw/demerara sugar to sprinkle on top before baking today, but we did not even miss it! A hand or stand mixer makes these a snap to prepare. If you don’t have one, just make sure the butter is softened first.
- 3/4 cup butter
- 3/4 cup sugar
- 3/4 cup milk
- 1 egg
- 1 3/4 cup sifted flour
- 2 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 cup blueberries or mixed berries fresh or frozen and unthawed ***if using frozen berries pull these out of freezer just before measuring, the more frozen the better.
- 1 Tbls flour
- 1 tsp. vanilla
- Demerara sugar for dusting the tops of the muffins before baking-optional
***Note: for a lower fat version, I have cut the butter and sugar down to 1/2 cup with good results
Preheat oven to 400 degrees F. Cream butter and sugar and vanilla. Add egg and beat until smooth. Mix 1 3/4 cup flour, baking soda and salt and gently mix into creamed mixture while streaming in the milk and mix until just combined and moistened. Toss berries with 1 Tbls. of flour in a sieve/colander and discard excess flour that did not stick to berries. Place flour coated berries and ever so gently mix with a spatula to combine-you don’t want the berries to “bleed” into the batter and color it if at all possible. Use paper muffin cups or grease a 12 ct. muffin pan and fill each cup 2/3 full of batter. Sprinkle with Sugar in the Raw or Coarse Demerara sugar if desired. Bake at 400 degrees F for 20 minutes, check with toothpick for doneness, when the toothpick comes out clean they are done.