We could all use some blueberry muffins in our lives right now.
I made these Saturday morning for breakfast and they were just what the doctor ordered. You mix some flour, milk, and brown sugar together, add a healthy helping of blueberries, and then spoon batter into each muffin cup.
I lined my muffin cups with parchment paper. If you’re low on muffin liners or you just want to try something new, I’d highly recommend giving them a try. All you have to do is cut parchment paper into 5-inch squares, and then you push it into a muffin cup. If you spray the muffin tin with some cooking spray ahead of time, it will help the paper adhere to the sides. Another trick is taking a small object like a cherry or grape tomato or a pie weight, and putting it on top of the paper to hold it down before you pour in the batter.
These muffins get a boost from cornstarch, an ingredient you don’t see too often in muffins. Usually, you see it in pies as a thickening agent for fillings. In these muffins, cornstarch makes the finished product more light and fluffy. I also think it helps the blueberries from becoming mushy, but that could just be my imagination. It definitely helps create muffins that are more tender.
I ate these after they slightly cooled with some salted butter from my farmers’ market delivery basket. My favorite way to eat fresh muffins is to split them open slightly, put in some butter, and then push it gently back together so the butter melts and makes the muffin even more soft and tender.
In other news, I heard John Prine passed away last night from complications related to the coronavirus and it was a rough blow. I love Prine’s music. Check out my Prine playlist to listen to some of my favorite songs. You should also listen to this cover of “You Got Gold” by my supremely talented friend, LeAnn Fisher.
The Best Blueberry Muffins Ever
nonstick baking spray (or vegetable oil)
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup cornstarch
2 tsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
2 slightly heaping cups (12 ounces) fresh or frozen blueberries (I used fresh)
1/2 cup milk (I used 2%)
2 Tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 large egg
1 Tbsp granulated sugar plus 1 Tbsp brown sugar for topping
salted butter for serving
Preheat the oven to 400 degrees F. Spray a 12-muffin tin with baking spray and line it with muffin cups or parchment paper.
Whisk together the flour, sugars, cornstarch, baking powder, salt, and cinnamon. Add the blueberries and toss to coat. In a separate bowl, mix together the milk, melted butter, vanilla extract, and egg. Pour the liquid ingredients over the dry ingredients and use a spatula to fold the ingredients together. Mix until just combined. There can be a few lumps.
Spoon the batter into the prepared muffin cups, leaving a little room at the top of each cup. Sprinkle the top of each muffin with the granulated sugar/brown sugar mixture.
Bake the muffins for about 20 minutes, rotating the tin halfway through baking. It could take a little longer depending on your oven, so keep an eye on things. The tops should be golden brown and a toothpick inserted in the center should come out clean (except for berry juice).
Let the muffins cool on a wire rack for a few minutes before serving. I like mine with salted butter. Enjoy!