While blueberry muffins are a staple in any quick bread recipe collection, the ones from Muffins by Elizabeth Alston are unique in two ways.
First of all, the author suggests mashing a portion of the blueberries to avoid the soggy lump of fruit in the center of the muffin. When making mini-muffins, I like to mash all the blueberries. This ensures full berry flavor in every bite.
Secondly, the recipe calls for a sprinkling of nutmeg sugar on top. I love how the subtle hint of nutmeg brings out the flavor of the berries. I like the shiny topcoat the sugar provides, and I enjoy the extra crunch as I take a bite.
Perhaps you can modify your go-to blueberry muffin recipe to include one or both of these suggestions.
- 1 stick butter, room temperature
- 1 cup sugar (adjust to tartness of berries)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2.5 cups blueberries (mash 1/2 cup with a fork)
- 2 cups flour
- 1/2 cup milk
- 1 tablespoon sugar mixed with 1/4 teaspoon nutmeg
- In a medium bowl, beat butter until creamy
- Add the sugar, beating until pale and fluffy
- Beat in the eggs, one at a time
- Add vanilla extract, baking powder, and salt
- Mix in mashed blueberries
- Mix in half of the flour – then half the milk. Alternately add remaining flour and milk
- Fold in whole blueberries (if using them)
- Scoop into prepared muffin tins
- Sprinkle tops with nutmeg sugar
- Spoon into well-greased muffin tins
- Bake at 375 for approximately 25-30 minutes (15 minutes if making mini-muffins)
- Remove from tin as soon as possible. Muffins tend to stick if left to cool completely
Recipe makes 12-18 regular size muffins, or 40-48 minis
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.