Since I was a kid, one of my favorite breakfast treats has been a blueberry muffin. I love the sweet cake-like texture and the bursts of acid from the blueberries. Since my brother-in-law was out of town a few weeks ago, I wanted to make something that I could share with my sister-in-law who was on her own with her son until her husband came back. I had been craving blueberry muffins and wanting to try a new recipe, and the recipe below was the result.
While my brother-in-law was gone, we got to attend my nephew and sister-in-law’s violin recital, which was awesome. They both played so well and are so brave to be taking lessons and learning something new! I really was very proud of them both while sitting in the audience. I felt like I wanted to lean over and whisper “I know them” to the people around me. We also went out to eat and did some shopping at a Tibetan store we all love. We missed Jijaji, but we still were able to have a good time!
Normally I make a whole wheat lemon blueberry muffin which was my great-grandmother’s recipe. My great-grandmother’s muffins are delicious, but their visual appeal is not what I want in a blueberry muffin. Also, it makes gifting them to other people feel strange. I feel like I have to always put a disclaimer that says they taste better than they look. I really wanted to find a blueberry muffin recipe that was not too unhealthy but still had the beautiful “muffin-y” look. I feel like these did just that.
I combined two recipes plus some of my own muffin preferences in order to come up with the recipe below. I used OnceUponaChef and a Red Star Yeast recipe as a guide.
*Makes 12 muffins
- 3/4 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 – 1 cup granulated sugar (I used about 3/4 cup or a little less and these were not very sweet. Add sugar to taste).
- 2 large eggs
- 1/2 cup yogurt or sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cup fresh blueberries
- 2 tablespoons sugar in the raw/turbinado sugar
You will also need 12 muffin liners and cooking spray.
- Preheat the oven to 375 F and line a muffin pan with the liners. Spray the pan and liners with cooking spray.
- In a medium size bowl, whisk together the flours, baking powder/soda, and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about two minutes, until it is pale in color. Add the eggs one at a time, scraping the sides of the bowl and beating well after each addition. Beat in the vanilla and almond extract.
- Whisk the yogurt or sour cream with the milk. Add this to the mixing bowl and beat to combine.
- Add the flour mixture in three batches. Mix to combine after each addition. If the batter seems too thick, add up to 1/3 cup more of milk. Add the extra milk in 1 tbsp increments to avoid adding too much.
- Add the blueberries to the batter. Gently fold the blueberries into the batter with a spatula. Be careful not to over-mix.
- Scoop about 1/4 cup of batter into each muffin liner. Sprinkle the raw sugar on top of each muffin.
- Bake for 23-28 minutes, until the muffins are golden brown and a toothpick comes out clean.
- Remove the muffins from the oven and let cool about 1-2 minutes in the pan. Muffins can become more dense the longer you let them sit in a hot pan. As soon as you can try to handle the muffins, remove them from the pan and let them finish cooling on wire racks. (I dump my muffins out onto a wire rack so that I don’t have to really touch them when they are so hot.)