NYT Blueberry Muffins

SINCE THE DAWN OF TIME (…the early 1990s…) blueberry muffins have been a staple in my life. They’re the go-to treat when I’m in an airport and want something sweet in a hurry. They’re my pick-me-up when I have them on-hand and I’ve had a rough day. They’ve been in the Special Sunday Breakfast rotation at my house for two whole decades. They’re just the epitome of classic baked goods in my book.

Before I became a baker and didn’t truly know what a difference home-baking could make in a person’s life, my go-to if I wanted blueberry muffins was the store-bought boxed mix. You know which one I’m talking about, don’t you? The one with a  cellophane  bag full of flour mix and chemicals, and a slim tin can full of tiny, preserved blueberries swimming in syrup. Then you just had to add a few eggs and a cup of milk, and you were on your way. At the time, those muffins, always served still-warm from the oven and a bit crispy (if not a little dry to be honest) on the outsides tasted great, but it hasn’t been until I was the age and stage that I am now that I realized I could’ve been having it so much better all this time.  Don’t get me wrong; those mixes definitely have their place…somewhere, but, my friend, fresh is always best. Sure, it may take a little longer to measure out all the ingredients when you’re making blueberry muffins from scratch, but really, how much time are you actually  saving by using boxed cake mix? Not as much as you think.

Despite the fact that blueberry muffins are such a classic, there are perhaps dozens of ways that you can prepare them. And believe me, as someone who has had her fair share of muffins, I’ve also tried a fair share of those recipes. One particular favorite of mine (and incidentally one of the first recipes I EVER tried) comes from Joy the Baker. She doesn’t stray too far from the standard, but she takes things up a notch in her recipe with the inclusion of melted brown butter instead of regular-old softened and unsalted. It brings a sort of nuttiness and depth of flavor that I just absolutely love.

And while that recipe is definitely wayy up there on “Sydney’s Favorite Baked Goods, Blueberry Muffin Category” list, something inside me was desperately seeking a recipe that stayed within tradition. If I’m going to have that perfect cup of coffee early on a Sunday morning, with the window shades opened and the glow of dawn seeping in, I want to capture that moment just-so. I want that feeling of being in a coffeehouse somewhere where they serve you cafe treats exactly the way they were intended to be served and consumed: no muss, no fuss, just something that tastes phenomenal. Enter: the New York Times Blueberry Muffins.

These muffins are the perfect celebration of summer blueberries (although, frozen and thawed blueberries will work perfectly well when it’s off-season). It calls for two cups, which means that all twelve of these muffins are packed with plump antioxidant-rich blueberries just waiting to burst when you bite into them. And as much as I love a good crispy, crumbly topping made out of flour, sugar, and butter, sometimes a little coarse sugar will also do the trick of adding a bit of texture quite nicely.

Hey, blueberry muffins are a classic for a reason.

 

NYT BLUEBERRY MUFFINS

What You’ll Need:

  • 1/2 cup butter, softened (I’ve been really into Irish butter lately! Have you heard about Kerrygold?)
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups blueberries, washed, drained, and picked over
  • 3 teaspoons sugar

(Baker’s Note: Some of the commenters suggested that the blueberries should be rolled in a bit of flour before being added to the batter to prevent them from sinking while baking. I tried it, and it’s definitely something to consider!)

 

Find the recipe HERE from the New York Times!

Blueberry Muffin Baby

When I wasn’t totally winning in epic snowball battles today, I was spending some time in my favorite apron, whipping up some coffeehouse-worthy treats.

Observe:

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This recipe called for two cups of fresh blueberries, but they’re out of season.  Never fear, for frozen works just as well, my friends! Look at all those berries!

These muffins are full of antioxidants…and you know, lots of sugar and butter and flour. Whatever.

Moving on…

DSCN0083Here’s the mix post-berries. ISN’T IT GORGEOUS? It smelled so good as well.

DSCN0086To me, a great muffin has never, ever reached its full potential unless it has that buttery, sugary, sprinkled topping. And it’s so easy to make! All you need is flour, sugar, butter, and clean fingers to combine and sprinkle!

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Fresh out of the oven and almost ready to eat! (My friends were lurking quite close to me as I took this. But it just wouldn’t be a good food post if I didn’t take better pictures, now would it?)

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DSCN0093RIGHT after this photo was taken, we had two each and started dreaming about breakfast so we could eat them again.

It’ll be super sad when these babies are gone.

What You’ll Need:

  • 7 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries

 

FOR THE TOPPING:

  • 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Find the recipe here!

HAPPY BAKING!

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