The recent abundance of relatively inexpensive blueberries motivated my seeking out some kind of blueberry-conveyance vessel, in this case muffins. Sometimes a simple, straightforward recipe is the best option for a cool, blustery Saturday morning.
from 750 Best Muffin Recipes
2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup buttermilk
1-1/4 cups blueberries
Preheat oven to 400 F. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended. Add the egg mixture to the flour mixture and stir just until blended. Gently fold in blueberries. Divide batter equally among prepared muffin cups. Bake in preheated oven for 16 to 21 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
A few notes on preparation: Baking time for our oven was 14 minutes.
Simple to make, delicious to eat. They made for a quick and easy breakfast for us and my visiting sister. They had a nice, moist buttery flavour with pleasing hints of cinnamon. The blueberries in and of themselves were delightful to eat, so it wasn’t surprising that they helped elevate the tastiness of these muffins. D noted that they were a bit plain looking, devoid of any crumbles or attention grabbing toppings (which is not necessarily a bad thing, but certainly not a recipe fit for a show-stopping breakfast).