A few years ago, Martha Stewart came out with her Baking Handbook. I, of course, bought it as soon as I could and was determined to bake my way through the entire book. I even kept a journal to document what I had made.
That didn’t last too long. I managed to make about 42 of the recipes but my dreams of writing my own memoir and getting on the Martha Stewart show was dashed as I found myself with too little time and too many recipes.
Still, all was not lost. I did manage to find some gems in the recipes I did make. One of my favorites is the white chocolate-butterscotch cookies. Totally delicious!
However, the one recipe I keep coming back to, time and time again, is the blueberry muffins. There are nothing fancy about these. Simple preparation using simple ingredients. They are just really, really good muffins.
A friend of mine mentioned to her daughter that she had never made homemade blueberry muffins before. Her daughter told her that I should show her how. So I did. This was the recipe I showed her. I think everyone was pleased with the results.
These muffins were made with fresh blueberries. I usually use frozen. Be warned they do turn the batter purple. That doesn’t matter to me. Purple or white or green…these are still my favorite muffins! I hope you enjoy them as much as I do.
from Martha Stewart’s Baking Handbook
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
Preheat oven to 375 degrees. Butter and flour a standard 12-cup muffin tin (I just spray it with Pam for Baking); set aside. In a medium bowl, whisk together dry ingredients. Working over a bowl, toss the blueberries in a fine sieve with about 1 1/2 teaspoons of the flour mixture to lightly coat (this keeps the blueberries from sinking to the bottom of the muffin). Set flour and blueberries aside
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium 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 milk beating until just combined. Do not over mix. Using a rubber scraper, fold in the blueberries. Divide batter evenly among the prepared muffin cups.
Bake, rotating halfway through, until the muffins are golden brown and a toothpick inserted in one muffin comes out clean, about 30 minutes. Transfer the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides in their cups and let cool. Serve warm or at room temperature.