So, in keeping with the blueberry and strawberry theme of most Fourth of July baked goods, I made blueberry muffins yesterday morning. I turned to my trusty Martha Stewart Baking Handbook for this delish recipe, and I got positive reviews from my audience of taste testers.
1/2 c. unsalted butter, room temperature, plus more for pan
2 c. all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh blueberries
1 c. sugar, plus more for sprinkling on top of unbaked muffins
2 eggs
2 tsp. pure vanilla extract
1/2 c. milk
Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 tsp. flour mixture to lightly coat; set aside the flour mixture and the blueberries.
In large bowl, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla. With the mixer on low speed, add flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, sprinkle some sugar over the batter at this point; it’ll add a nice sparkle and crunch to the baked muffins.
Speaking of baking, bake the muffins, rotating pan halfway though, until golden brown and a cake tester inserted in the center of one muffin comes out clean—about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Check out that blueberry goodness. It’s like an explosion of fireworks…in your mouth!
