Oh do you know the muffin man, the muffin man, the muffin man.
Oh do you know the muffin man who lives on Drury Lane?
Oh yes I know the muffin man, the muffin man, the muffin man.
Yes I know the muffin man who lives on Drury Lane.
(I like to substitute Mom for man in this verse and our street for Drury Lane)
This blueberry muffin recipe is inspired by the one in Aunt Bee’s Mayberry Cookbook. Many years ago,when I left San Francisco to return to live on the East Coast, I decided I wanted to drive across counrty. Well my Dad decided he’d like that too, so he flew out and we drove across country together. We stopped at a Cracker Barrel restaurant somewhere out in the open west and picked up this cookbook for my mom and a giant, really giant checker set with a cloth playing “board” for the family. The cookbook has some real gems and for anyone who watched The Andy Griffith Show, it is a sweet read.
Ingredients:
1 1/2 cups fresh or frozen blueberries, if using frozen, toss them in flour before adding them to the batter.
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
1 cup buttermilk *
1½ teaspoons vanilla extract (or as an option substitute lemon zest, half a lemon’s worth)
* If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
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Directions:
Pre- heat oven to 400 degrees.
Butter muffin tin and sprinkle with maple crystals or sugar. Butter top of tin too.
In a large bowl, whisk flour, baking powder, and salt. Add sugar and whisk some more.
In a separate bowl or large measuring cup, mix buttermilk, eggs and butter together in medium bowl until thick and homogeneous. Add vanilla and mix in until smooth.
With a rubber spatula, fold wet mixture into flour mixture until just moistened.
Spoon batter into muffin tin.
Add blueberries with least possible mixing of dough.
Batter will be very lumpy with few spots of dry flour; do not over mix.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes before removing.
Savor!
What are your favorite blueberry recipes? Leave your blueberry love and links below.
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Oh we love blueberries and all the treats you can make with them. We have been heading up the mountain to pick wild blueberries. It’s been a great year. so far we have picked over 30 cups of the blue jems. We’ve made jam, bread, pancakes, and muffins of course. We have also put lots in the freezer. Thanks for the muffin recipe.
Blessings, Elizabeth
A Question… are these really cooked at 450F? I usually only bake a few things at that high a temp, and more quick breads and muffins at 350F. Is it a typo, or the actual temp used?
Hi Tracy, It is the actual temperature I used the last time I made these and you can see that the edges are a bit brown compared to the rest of the muffin. I did bake them in a thin tin and turn them during baking. I just checked the cookbook and Aunt Bee calls for 400 degrees. I’m adjusting the temperature down in the recipe. The reason I tend to bake muffins at a high temperature compared to a sweet bread is to get the “dome” to rise by creating stem in the center , heat on the edge and the steam from the center pushes the dome up if that makes sense. Thanks for the heads up.