these are the perfect blueberry muffins.
these gorgeous little pieces of heaven are STUFFED with fresh, not frozen, blueberries. overflowing with them.
they are thicker, more like a biscuit and on top, a sprinkle of sugar creates this crunch when you bite into them.
i have had more than my share of blueberry muffins in my lifetime and i think these are the best.
definitely the best recipe for them that i have come across.
this recipe is from gwyneth paltrow’s cookbook and are her mother’s famous blueberry muffins. you will soon know why!
blythe’s blueberry muffins
8 tbsp (1 stick) unsalted butter, melted & cooled
1/2 cup milk
2 cups all purpose flour
3/4 cup plus 1 tsp granulated sugar
2 tsp baking powder
1/2 tsp fine sea salt
2 1/2 cups fresh blueberries (2 – 6 oz containers)
1. preheat oven to 375. line (one 12 cup or two 6 cup) muffin pans with paper liners.
2. whisk the butter, eggs, and milk together in a large bowl. in another large bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt. combine the dry and wet ingredients. then fold in the blueberries. divide batter among the 12 muffin cups and then sprinkle tops with the remaining teaspoon of sugar.
3. bake for 25-30 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. serve warm & with butter.