There is one recipe I always come back to – another jem from the Blue Heron Coffeehouse. It is easy to put together – no melting or creaming of butter, no cooking down fruit into jam, and the final product is rewarding. I’ve tweaked things just a bit over the years; changing baking temperatures and flour amounts, and I’ve been pleased with the tender crumb, the blueberry flavor, and those feelings of nostalgia that wash over me as I pull them out of the oven. Now I make them for my mom, bringing them over with the kids, and we once again revel in sweet blueberry goodness.
adapted from the Blue Heron Coffeehouse
Filling every other muffin cup helps insure a nice, domed top. I like to sprinkle the tops with vanilla sugar, but regular sugar is just fine. Start checking muffins at 18 minutes – over cooking will result in dry muffins. This recipe makes 12-14 muffins.
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 1/4 cups buttermilk
3/4 cup canola oil
2 teaspoons vanilla
1/2 cup sugar, plus more for sprinkling
1 1/4 cup blueberries, fresh or frozen
Preheat oven to 350. Line two muffins tins.
Combine flour, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk together, and make a well in the center. Combine oil, buttermilk, vanilla, sugar and eggs. Whisk wet ingredients together and pour over the dry ingredients. Mix wet ingredients together until almost mixed. Add blueberries and finish mixing until just combined, being careful not to over mix.
Scoop batter into prepared pans, filling the muffin cup to the top. Sprinkle with sugar. Bake until muffin edges are golden brown and a toothpick inserted comes out with the tiniest bit of crumb, 18-22 minutes.