This muffin recipe is irresistible, the kind you can't eat just one.
Featuring a buttery, fluffy vanilla batter combined with a flavor of fresh blueberries, these muffins are perfect for a special breakfast, coffee or even to impress your brunch guests.
Once I was on the internet looking for the perfect blueberry muffin recipe, obviously I couldn't find it! But I read a very old recipe posted in the Times about the best blueberry muffin in Boston being the one they served at the Ritz-Carlton hotel, so someone later said it was the one they served at the Jordan Marsh department store (now they don't exist anymore) and in the end this "Best Blueberry Muffins in Boston" by Jordan Marsh was actually an adaptation of a recipe from a super old cookbook by Esther Howland called "The New England Economical Housekeeper, and Family Receipt Book".
It was then that I decided to make my version of this muffin recipe and in the end it was worthy of being considered "the best blueberry muffin recipe". Serious! Do it later tell me...
Blueberry Muffin
Ingredients:
125g / ½ cup softened butter
130g / 1¼cups of sugar
2 Eggs
5ml / 1 teaspoon of vanilla extract (can be vanilla powder or the seeds of a fava bean)
190g / 1½ cup wheat flour
55g / ½ cup cornstarch
3g / ½ teaspoon of salt
10g / 2 teaspoons baking powder
125ml / ½ cup of milk
230g / 2 cups blueberries (can be frozen)
*Note: 1 cup equals 240-250 ml in Brazil that's the measure I'm going to use, but if you're in Sweden or elsewhere the measuring cup has 1dl (100ml) so it's better to use the measurements in grams.
Method of preparation:
Preheat the oven to 180°C and line the baking sheet with paper cupcake liners. My baking sheet has 12 holes, so I used disposable aluminum pans to top it off.
Mix the flour, cornstarch, salt and yeast and set aside.
Beat the butter with the sugar until light and fluffy.
Add the eggs to the cream, mix, then add the vanilla and mix again.
You will add the milk and flour mixture to this cream at alternate times, the flour 3 times and the milk 2 times. First a little of the flour, mix, then the milk, mix, then the flour...
When you're done mixing everything, you'll have a creamy vanilla batter, so it's time to add the blueberries. Mix them gently so they don't squash. If you use frozen blueberries, the dough will be hard, it's okay, it will work. It's just that the dough has a buttery base and when you put the frozen fruit in it the butter will solidify, I advise you to leave it at room temperature while you make the dough, so that they are not so frozen when you add them.
All mixed up? Then put it in the molds that you left ready before starting to do everything. These standard size 12 cupcakes will yield 18 cupcakes with this batter. Fill the pan approximately 3/4 full, do not fill it to the top or it will spill when you start baking.
8. Bake in a preheated oven at 180°C for 30-35 minutes. This time will depend on your oven.
9. After baking, place to cool on a wire rack, so they don't sweat and become soft, the dumplings need to "breathe" as they cool.
How long do they last?
I don't know, here at home they don't last 24 hours. But you can freeze them already baked and then when you have a craving for a cupcake just defrost in the microwave, I do this with the Swedish cinnamon roll called Kanelbulle which is too good, but that recipe is next time.
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