While My Mom made lots of things from scratch, these muffins were of the boxed variety. Something yummy she could easily get going in the morning before we would decide that we had to actually get up and get moving after a late night of girl-talk and laughter. The smell of the muffins would always make us more willing to get up and greet the day. Those were very good times all those years ago. We are all going to spending a weekend together very soon and I am so looking forward to reliving some old memories and creating new ones with each one of them!
When one of my girlfriends came out to visit after My Oldest was born, I decided to make the muffins we remembered. Unfortunately, I was sleep-deprived having a 2 month old in the house and forgot a couple of ingredients. Oops! Needless to say, I did manage redeem my cooking abilities with other meals I made while she was visiting. At least I can laugh at it now – it’s only 8 years later!
So, after the boxed mix fiasco and getting past a couple years straight of less sleep than anyone should have to suffer through, I started baking and cooking… and searching for recipes again. I’ve made many different recipes for blueberry muffins and some come out better than others. This time, I went with a recipe from The Magnolia Bakery Cookbook.
These muffins were delicious, but I think the estimate of 12 muffins was a bit off… or my muffin tin was smaller than the assumed “standard” size. They have a moist, yet dense crumb and are worth splurging on a few extra calories to enjoy with a pat of butter. My Oldest and I have been nibbling on them throughout the week for breakfast or a late day snack.
Source: The Complete Magnolia Bakery Cookbook
3 cups all-purpose flour
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted & cooled slightly
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, lightly coated with flour (frozen work well if fresh are not available)
Preheat oven to 350 degrees.
Line a 12 cup muffin tin with paper muffin cups.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold the blueberries into the batter.
Fill the muffin cups about 3/4 full. Lightly sprinkle with the reserved tablespoon of sugar. Bake for 20-22 minutes until lightly golden or a cake tester inserted into the center of muffin comes out with moist crumbs attached. Do not overbake.
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