This recipe comes from Martha Stewart - Mini Blueberry Muffins. I baked them for about 15-17 minutes. Blueberry is not really my flavor of choice for muffins, but they were still really good! Aaron started back to work at the school last week. I'm happy because: 1. I don't have to be the only one to get up early in the morning. 2. I don't have to be the only one to go to bed early at night. 3. I get to bake for his coworkers and kids! Not wasting any time, I sent him to work with a little breakfast treat for everyone this week.
Makes 1 dozen
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 1/4 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. (I used liners.) In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
- With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter. (Instead, I just mixed the nutmeg into the batter.)
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.