Blueberry Muffins | Recipe Of The Day

I have had a weekend filled goodies from muffins to cookies. I pulled out a recent recipe book by Martha Stewart, her "Baking Handbook", I wanted to go back to the basics to discover how to make a proper blueberry muffin. 

My question was: how does one make the most moist and crispy muffin possible without drying out the inside of the muffin? Well, Martha Stewart successfully taught me how. No matter how many times before that I have tried to bake a muffin, they're dry as hell on the inside. Why?!

Well, apparently you're to coat your blueberries or whatever fruit you're using with the flour mixture that you'll use in the recipe. And, if you crush them a little before you fold them into your batter, it'll make the muffin a bit more moist. 

If you can follow this simple recipe step by step, you'll be on your way to making the moist (sorry I had to) delicious blueberry muffins ever... no joke. See full video and recipe here. Note, the recipe below is the one I copied from the book not the online source. 

INGREDIENTS

  • 6 tablespoons unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 2 cups blueberries

DIRECTIONS

  • Preheat the oven to 375 degrees. Using original Pam spray, spray and coat large (3 3/4 inches) or small (2 3/4 inches) muffin tins and lightly flour with APF.

  • In a large bowl, sift together flour, baking powder, and salt. Then leave to one side.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from the pan and transfer them to a cooling rack. Then enjoy! 

Thank you to Martha Stewart for inspiring me to make the perfect blueberry muffins!
I want to make them everyday now! 

Food: Blueberry Muffin
Recipe by: Martha Stewart