One of my favorite smells in all of cooking is the combination of freshly brewed coffee and blueberry muffins baking in the morning. When my brother and I were kids, it wasn't unusual on the weekend to wake up to that glorious smell as we came down the stairs. My mom loved to make us our special muffin breakfast, complete with strawberries or peaches and whipped cream. Those were the days when I could easily eat 2 to 3 muffins at a time and a little fruit and a whole lot of fresh whipped cream without even thinking twice. Of course, I'm not a 13-year-old girl anymore. Indulging with no regard for calories aside, I'd probably make myself sick if I ate like I used to.
As for my kids, I let them indulge. Eat it up now because those days are numbered, little ones. It is easy when it comes to these muffins to let them have as many as they want. The smiles that appear in the kitchen brighten my morning. When it's a cereal kind of morning, I commonly get the sad and grumpy faces. However, the smell of these muffins and the ecstatic "Are you making blueberry muffins?" exclamations make me feel good on a weekend morning. I know they are feeling the same happiness I did as a child as they look forward to the hot, buttered muffins. Positive feedback is the motivating factor everyone needs to continue making the masses happy. Am I right?
This recipe for blueberry muffins yields a light and fluffy muffin without too many crumbs. I've made them several times, tweaking my recipe here and there, in order to get them crunchy on the outside, soft and airy on the inside, but without a lot of air bubbles that create a crumbly mess on my clean tables and placemats. I hate that. I also added a bit of lemon peel just to complement the blueberries. The two always go hand-in-hand to me, so why not?
A little turbinado sugar sprinkled on top (optional)
The fresh blueberries are divine, much better than the tin of blueberries they put in the box mixes. Where in the heck do they get those tiny blueberries anyway? What did they do to them? The best sound in the world is when you first take these muffins out of the oven. They are so hot that the blueberries begin bursting as they cool, and you know they are bursting right inside your muffin. I love hearing that pop, pop, pop sound, talking to me, urging me to take a bite. And, I will do just that. Thank you very much!
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2 cups of all-purpose flour
3/4 cups of granulated sugar
1/2 teaspoon baking soda
Peel from one lemon
5 Tablespoons butter, melted
3/4 cup buttermilk
3/4 cup whole milk
1 egg, beaten
1/2 teaspoon vanilla
1/2 pint fresh blueberries
Turbinado Sugar for sprinkling (optional)
Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray.
In a medium bowl, combine the flour, sugar, and soda. Mix the dry ingredients together. Add the lemon peel, mixing it in with your hands in order to release the lemon essence. Set aside.
In a small saucepan, melt your butter and then set aside to cool.
In another medium bowl, combine the buttermilk, milk, and egg. Stir to combine. Add the melted butter to your milk/egg mixture. Stir to combine. Add the vanilla in.
Add the milk mixture into your dry ingredients, stirring until you see the last bit of flour mixed in. Do not overstir.
Gently fold in your blueberries.
Using an ice cream scoop, spoon your muffin mixture into the prepared pan, filling about 3/4 of the way full. If using turbinado sugar, sprinkle a bit on top.
Bake at 400 degrees for 20-23 minutes, until your muffins are slightly brown on top and spring back when touched.