If you are like me, you pass a bakery in the morning (or see one on TV) and you instantly begin longing for one of those big fat, sweet blueberry muffins that are always at the front of the display case! You know, the ones that are a little crunchy on top and super fluffy on the inside. Well, you will never have to feel that way again! These blueberry muffins meet every expectation you would have out of a good bakery muffin. The texture is spot on and the flavor has a wonderful hint of spice amidst the pops of blueberry. Enjoy!
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 2 c.
- baking powder (gluten free) - 2 tsp
- salt - 1/4 tsp
- ground cinnamon - 1 tsp
- ground nutmeg - 1/4 tsp (optional)
- butter (unsalted, softened) - 1/2 c. (1 stick)
- granulated sugar - 1 c. and 4 tbs. divided
- eggs (large) - 2
- vanilla extract - 2 tsp.
- buttermilk (or 1/2 cup of milk mixed with 1/2 tbs of white vinegar) - 1 c.
- blueberries - 1 cup (heaping)
- Preheat the oven to 425F; line muffin pan with paper baking liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.
- In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy.
- Scrape down the sides, with the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next.
- Add the vanilla. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Put the floured blueberries into the batter until they are just combined. Overmixing will result is a blue/green muffin once they’re baked.
- Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven. Bake the muffins for 15-20 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.