Perhaps my very favorite muffin is blueberry. This has been the case since I owned a little cottage in the Berkshires with my then-husband, Andy.
It was there, in Middlefield, Massachusetts, where I was introduced to the very delicious highbush mountain blueberries–they are large and sweet, tart, and sour, all at the same time. Wonderful in pies, coffee cake, and pancakes, they are especially good in muffins. This muffin batter is extremely simple, flavored only with the fruit and sugar and vanilla. Sugar mixed with ground mace is sprinkled on top of the raw batter before baking for an additional crunch and unique taste. I prefer baking muffins in paper baking cups; this ensures easy removal from the pans and is also more convenient for serving. These delicious treats go fast, so I often double the recipe!
MAKES: 12 muffins
INGREDIENTS
- 2 cups unbleached all-purpose flour
- ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 cups fresh blueberries
- 1 stick (½ cup) unsalted butter, softened
- 1 cup sugar, plus 1 tablespoon for sprinkling
- 2 large eggs vanilla extract
- ½ cup whole milk
- Pinch of ground mace, for sprinkling
NOTE FROM THE AUTHOR: Tossing the blueberries with some flour mixture prevents them from sinking to the bottom of the muffins as they bake.
METHOD
-
Preheat the oven to 190°C/375°F. Line a standard 12-cup muffin tin with paper liners.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss the blueberries in a fine sieve with about 1½ teaspoons of the flour mixture to lightly coat; set aside the flour mixture and the blueberries.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
-
With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add the milk, beating until just combined; do not overmix. Using a silicone spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups. Mix the remaining tablespoon of sugar with the mace and sprinkle evenly on top.
- Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes before turning out muffins. Serve muffins warm or at room temperature.
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