Newyork Times Blueberry Muffins
Servings: 8
Perfect breakfast muffins, moist and slightly dense this Blueberry muffins is a perfect summer bake.
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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 extract.
- 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. You can use fresh or frozen blueberries to make this recipe. You dont need to thaw frozen blueberries.
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, it helps blueberries from sinking to the bottom.
I had 2 muffins leftover for the next day and I stored it in airtight container and it turned out ok, it didnt become sticky.
