I was at the Dallas Farmers’ Market on Monday and found these blueberries grown in Edom, TX, a small town near Tyler. They’re plump, sweet, and everything that a summer Texas blueberry should be – so I baked them into muffins as a treat for my three little “nieces” (I think they’re my first cousins once removed, but they call me Aunt Helena…so whatever) visiting from Georgia. These muffins are great with a little bit of whipped butter or drizzled with honey…or on their own! They’re light, fluffy, and perfect for a midday snack.
1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)
Preheat oven to 375°. Line muffin tins with paper or foil liners.
Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.
In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.
Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to overmix – overmixing will result in tough muffins.
Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.
Makes 18 muffins.