Newyork Times Blueberry Muffins

The heart wants what it wants… well, my heart wanted a homemade blueberry muffin and I didn't want to disappoint my heart ;)

So, here we have Newyork Times Blueberry Muffins recipe. All because, a few days ago when it was pouring outside, I felt a strong craving for a homemade blueberry muffin. I know usually when it rains, people crave for something warm and spicy or fried food.

But hey, you cannot control what you crave for right? Anyways, I'm glad I did crave for a muffin. Honestly, I was in a baking slump for quite sometime and this helped me to get some baking mojo!

Now, coming to this muffin recipe…

This is a perfect breakfast muffins recipe which is moist and slightly dense. The crusty sugar topping followed by moist and fluffy crumbs laced with fresh blueberries and a hint of lemon is a sweet treat at its best! It's everything and more than I craved for, I was one happy soul after taking just one bite!

If you love this kinds recipes, this is a MUST TRY!

Please do read the “notes” section before baking!

Recipe from here

Here is the recipe…

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Newyork Times Blueberry Muffins

Perfect breakfast muffins, moist and slightly dense this Blueberry muffins is a perfect summer bake.

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Course: Dessert, Breakfast, Tea Time, Snacking

Cuisine: American

Keyword: blueberry muffins, breakfast muffins, blueberry bakes

Author: Maria Jose Martin

Ingredients

• ▢ ½ cup softened butter
• ▢ 1¼ cups sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups flour
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ ½ cup milk
• ▢ 2 cups blueberries (washed, drained and picked over)
• ▢ 3 teaspoons sugar
• ▢ 2-3 tbsp Flaked almonds (optional)
• ▢ 1 tbsp Lemon zest (optional, bit strongly recommended)

Instructions

• ▢
  Preheat the oven to 180C, 10 mins before baking.
• ▢
  Cream the butter and sugar until light.
• ▢
  Add the eggs, one at a time, beating well after each addition. Add vanilla.
• ▢
  Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• ▢
  Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries along with the lemon zest (refer notes)
• ▢
  Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, sprinkle almond flakes (if using) and bake at 375 degrees for about 30-35 minutes.
• ▢
  Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Notes

I baked half the above quantity and got around 9 small – medium size muffins.

Based on the comments section of the original recipe, I did the following things:

I creamed the butter and sugar for 8-10 mins, to get it light.

I reduce the quantity of sugar to 3/4 cup from 1 1/4 cups and felt it was the right amount. I dont like my muffins to be overly sweet. 

I had only 3/4 cup blueberries with me and I added it as whole and didnt crush it. I tossed the berries in 1 tbsp flour before adding to the batter. 

I had 2 muffins leftover for the next day and I stored it in airtight container and it turned out ok, it didnt become too moist or sticky.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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