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Best Blueberry Muffins

blueberry muffins

I love to watch people love things. I'm famous for cooking something, offering it to someone, getting settled, and creeping them out by intensely watching them eat it.  Yancey has learned he has about 5 seconds before he has to say, "Wow, babe. This is good." Then I'll leave him alone and let him enjoy his food.

Maybe more than anything I can think of, I love to watch my kids enjoy things. I'm sure I'm not alone in this, and this instinct is probably the reason some kids end up spoiled. If blueberry muffins for breakfast is spoiling, I'm all over it. Wyatt sat across the table from me, his little sunburned shoulders and uneven teeth, still sleepy, and bit into a muffin. He rolled his eyes in pleasure and said, "These are sooo good, Mom. And they're still warm. Oh. Oh. Yum. Thanks, Mom." Then he had 2 or 3 more. Honestly. What is better than that?

Best Blueberry Muffins
From my yellow Gourmet cookbook. I guess if you own it, you might not be a reader here. So don't go buy it. Stick around the Leftoverist long enough and I'll drag you through the whole thing. These aren't revolutionary, full of whole grains, or attempting anything creative. They are blessedly plain and tender and don't require getting out a mixer. 

For batter:
6 Tb. unsalted butter
1/3 c. whole milk
1 egg
1 egg yolk
3/4 tsp. vanilla
1 1/2 c. flour
3/4 sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
2 c. blueberries

For topping:
3 Tb. cold unsalted butter, cut into little cubes
1/2 c. flour
3 1/2 Tb. sugar

Preheat oven to 375 and butter a 12-cup muffin pan.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries. Divide batter among muffin cups and spread evenly.

Combine all ingredients for topping in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in each cup.

Bake until golden and a wooden pick or skewer inserted into the center of a muffin comes out clean, 15-20 minutes. Cool in pan for at least 5 minutes (10 would be better), then run a knife around edges of muffin tops and carefully remove from cups. Serve warme or at room temperature. 

Reader Comments (14)

Officially pinned!
August 18, 2011 | Unregistered CommenterMindy
Hi Sarah,

Thank you for reminding me of how it is SO SO easy to bake up a batch of something from scratch versus those DARNED mixes in the grocery aisle. I've weened myself to STOP buying costco muffins. And keep ONLY brownie mix in my pantry. It seems so easy to please my family with the simplest of baked goods. Yummm. BTW, pineapple upside down cake in oven now.
August 18, 2011 | Unregistered CommenterLIsa
Oh, what a blissful picture!!!! All of us could manage this, right now, and really stack up some points! THANKS. Simple things, at just the right harvest time, are such a grand experience, and it really adds to looking for the joy in the day! Love from Lynn and Gary
August 19, 2011 | Unregistered CommenterLynn M
Well I have to say, these turned out so much better than any muffins I've ever made.
August 20, 2011 | Unregistered CommenterPeter
I have this cookbook. I have never made these blueberry muffins. Actually, I've never made ANY blueberry muffins.

Can you imagine?

Time to remedy, obviously.
August 21, 2011 | Unregistered Commentermolly
Dear I. P. of L.,

I want my kids to love it too. Who am I cooking for anyway? My daughter is going to be a freshman at Seattle Pacific University this fall and she is worried that the food won't be as good as ... say it ... mom"s! I must admit that I secretly love it. Another daughter thinks I should sell my granola, coconut almonds, scones, applie pie, to name a few. It just makes me happy that they have good food memories from home. It is also enjoyable to see your family enjoy what you make for them too. Thanks for doing what you do.
August 21, 2011 | Unregistered CommenterKimberly Denham
You're nailing the magazine worth photos. Gorgeous. Love those painted toes and W's enthusiasm.
August 22, 2011 | Unregistered CommenterEm
I love to watch people love things too. Today, with the house full of paint and wood putty smells, tools, boxes about to be filled with books, junk piled on top of junk piled on junk, my son (himself in the middle of settling into a newly rented home nearby) dropped by to work (away from his Atlanta office) with his computer propped on legs draped over the nearest support--a queen mattress and box spring. I continued my book packing (I'm upgrading floors and paint in preparation for renting rooms on the second floor) without losing a beat. But it was the half-emptied bottle of Naked Mighty Mango that he set in the fridge upon his exit that said it all. . . glad to be back home again, Mom. Sweet.
August 23, 2011 | Unregistered Commentercate
I'm the same as you Sarah. And I love my kids for their instant praise--it truly doesn't get better.

P.S. Tay kept repeating Loretta's name over & over to get it just right, while V talked incessantly about her time at the park.
These are in the oven right now! Going to bring them to a brunch. Must impress on my first brunch in TX so of course I had to turn to you, Sarah. I was sad for months because I wasn't getting new posts in my google reader but eventually figured out that you had changed the url. Had some catching up to do after that. :) Hope you're doing well in b-ham.
September 4, 2011 | Unregistered Commenterme.you.key
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Sarah - is the amount of blueberries really two cups? I've made these twice now and the amount of blueberries has always overwhelmed the dough. I had forgotten the trouble I had with them the first time when I made them Wednesday morning. My muffins were blue and didn't rise well because they were so moist. I will make them again, because I love the idea of a quick muffin in the morning, but wanted to double-check the measurements. Thanks!
May 2, 2014 | Unregistered CommenterMichelle R

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