When my roomate’s girlfriend came to visit from out of town and brought a gigantic thing of blueberries with her, I knew I had to make blueberry muffins. I first tried to procure my ex boyfriend’s mother’s recipe, but when I wasn’t able to get it searched for a good metric recipe. I normally dislike using recipes, but for baking feel that they are somewhat necessary for success.
I realize many of you don’t have metric scales, but using one worked really well because I was able to adjust the recipe to the amount of blueberries I had. I’ve included a link to the original recipe which includes American measurements.
Makes 12-15 muffins
115 g unsalted butter
250 g white sugar
3 g salt
250 g all-purpose flour, divided
7 g baking powder
120 ml buttermilk (or whole milk, combination of half & half & other milk, etc)
400 g fresh blueberries – rinsed, drained and patted dry
Preheat oven to 375 degrees F. Line cupcake pan with paper liners.
Cream salt, butter, and sugar together. Add eggs, one at a time and beat until smooth. Add flour and baking powder together (reserving a few tablespoons of flour to coat the blueberries) through a sifter alternating with buttermilk (or milk/milk mixture-I used mostly half & half with a touch of 2%, as it’s what I had on hand). Stir until smooth.
Crush 1/4th of the blueberries and mix in. Toss remaining blueberries in reserved flour and mix into batter.
Fill paper lined cupcake pan with batter to top (but not overflowing) of liners. Top each muffin with a sprinkling of white sugar to help with color and texture.
Bake for 25-30 minutes, until risen and pretty color on top, with only a healthy jiggle and not a “that’s still liquid in the center” jiggle. Let cool, remove from pan, enjoy.
Original recipe from AllRecipes where you can find the US measurement version. The metric version can be easily adjusted for the weight of your blueberries by multiplying each measurement for proportion.