Blueberry Muffins

Blueberry Muffins

Blueberry Muffins is rated 4.5 out of 5 by 11.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.

Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup milk
  • 8 Tbs. (1 stick) unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries

Directions:

Preheat an oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.

Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993).
Rated 5 out of 5 by from Easy Breezy Tasty Blueberry Muffins I made these treats while entertaining (during a brunch). The process was quick and easy and the muffins had a light texture. I did have to add extra blueberries and I dusted them in flour before adding them to the batter. The muffins aren't overly sweet. I will definitely make this again! Thanks WS!!!!
Date published: 2015-04-05
Rated 3 out of 5 by from Recipe called for only a cup of blueberries I picked this recipe because I only had a cup left from last summer's harvest remaining in the freezer. As the recipe seemed similar to others I was surprised that it called for a 16 standard muffin cups. William-Sonoma doesn't make a 16 cup pan so you would have to use two pans. In order for the muffins to cook evenly you have to put water in the empty cups, a instruction not provided. As in turns out I successfully used a 12 cup pan.
Date published: 2015-03-12
Rated 5 out of 5 by from Deliciously simple recipe i made these with my much younger sister and they were very simple and easy for her since they don't require a mixer. I cut the recipe in half and only made 7 muffins, I also kept the blueberry quantity the same (adding a full cup). This was perfect as the batter was very slim without those extra berries. The muffins themselves came out tasty and delicious. The cinnamon was perfect.
Date published: 2014-12-28
Rated 5 out of 5 by from Great recipe for blueberry muffins This recipe came out great. I made mini-muffins (24) and baked them for 15 minutes. Next time, I will bake them for 14 minutes, but they are still very good. They were not done at 13 minutes. I added more blueberries than called for. I think the cinnamon makes them extra good. Houston, TX
Date published: 2014-11-18
Rated 4 out of 5 by from Suggest Room Temp Milk I'm surprised no one encountered the same issue I did, unless it's just common sense! When I poured the melted butter into the cold milk and eggs, my butter coagulated again and could not get the batter to smooth out. Started over :( and got the milk's chill off in the microwave. That helped tremendously. Wonder if that shouldn't be mentioned in the recipe for beginners like me.
Date published: 2014-07-27
Rated 5 out of 5 by from Simply delicious Easy, quick, and delicious. Great recipe for children (of course, with adult supervision). The muffins are not too sweet, which I prefer. Great for breakfast and snack. I baked these several times and they come out perfect each time. I increased the blueberries by 1/2 cup. Yield - 16 muffins.
Date published: 2014-03-05
Rated 4 out of 5 by from Easy and Delish This comes together pretty quickly and was very easy to make. I used fresh blueberries and the batter is soft enough to stir them in without mushing them and making the colour run. I was only able to fill a standard muffin pan (12 muffins), not the 16 this was supposed to make. I used the WS Goldtouch muffin pan and they all released very nicely. I agree with the others in that you can easily double the amount of blueberries. I did and it allowed for a good distribution of berries. I have a well-calibrated oven and these were done around 11 min. They had a huge rise on the muffin top, just like the photo. Overall, good recipe, good flavor, very easy and quick. Recommended.
Date published: 2014-02-23
Rated 5 out of 5 by from Add extra blueberries! This was a wonderful recipe. Easy and all ingredients are in a well-stocked pantry. I always have frozen blueberries in the freezer. My only regret was that I only added 1-1/2 cups blueberries. Next time I'll add 2 cups. The cinnamon is a must and adds a great flavor. I sprinkled raw sugar on the batter in the cupcake pan and it added an additional yummy flavor. Use paper liners for easy clean-up. I was able to get 13 muffins from this recipe.
Date published: 2013-09-05
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