When I close my eyes and take a bite of these blueberry muffins, I have the momentary feeling it is summer. This suspension of the current reality lasts only as long as I savor the taste of the muffins. So many who share recipes say theirs is the best ever. Not sure that is always the case, but these blueberry muffins really are the best ever. This comes from someone who has always been a skeptic when hearing the words 'this is the best recipe ever'. Destined to see if the claim is accurate, I sometimes take the bait and make the recipe. This time I was glad I did. As these are so good they can even make you feel like you have time traveled back to summer even if just for a few minutes. The inn where the recipe originated from is no longer in existence, but ever so thankfully their blueberry muffin recipe lives on. And summer is now one day closer.
I had picked up some fresh blueberries at the market to add to my yogurt and oatmeal this week. But then a divine intervention of sorts happened. On Saturday, my neighbor Sheila brought over some fresh, still slightly warm eggs from her chickens. Immediately I knew I had to make some blueberry muffins with these eggs. Of course, only after first making and devouring some scrambled eggs topped with some goat cheese. If given the chance to take a blind taste test, I am absolutely certain I could tell the difference between freshly gathered and store bought eggs (yes, even if they say organic on the carton). Could there be a niche for an egg sommelier?
The color of the yolks of farm fresh eggs are dark yellow, almost orange. They turn scrambled eggs or any egg based dish into a beautiful deep yellow color. Okay, enough already about the eggs already, I need to tell you about this incredibly delicious blueberry muffin recipe.
It was a recipe a co-worker shared with me decades ago. After first tasting them at a bed and breakfast in Michigan, she knew instantly they were the best blueberry muffins ever. My first thought was really, best ever?
The short answer is yes, best ever. As an added bonus this recipe doesn't require the use of a mixer. Just a few bowls, a wooden spoon, some measuring spoons and cups, and a cupcake tin and you have all the tools you need. With the exception of blueberries, you should everything in your refrigerator, except maybe whole milk. Yes, whole milk. This recipe does not like any other substitution. It would be culinary malpractice if you use anything but whole milk.
The ingredients evolve into a very thick dough. Using a wooden spoon in the stirring of the ingredients helps to ensure you do not over mix it. The dough will tempt you to want to take a spoon and eat it right from the mixing bowl. Just remember, if you do, you will have less baked muffins.
You can use fresh or frozen blueberries for this recipe. If you use frozen berries you must thaw and drain them as you have to mash 1/4 cup of the berries. Frozen blueberries are pretty resilient to mashing the last time I tried.
Once baked, the inside of the muffin is moist with the blueberries bursting throughout. The entire outside of the muffin, the top, sides and even the bottom, is surrounded by a great light brown crust. They are incredible consumed without anything spread on them. Although a schmear of whipped cream cheese takes them to the place of beyond mouth watering.
Recipe
Blueberry Muffins (originating from McCarthy's Bear Creek Inn in Marshall, Michigan)
Ingredients
2 cups(260 g) all-purpose flour
1 cup (200g) sugar
2 teaspoons of baking powder
1/2 teaspoon of Kosher salt
1/2 cup whole milk (remember no substitutions)
8 Tablespoons (113g) unsalted butter melted and cooled
1 large egg slightly beaten
1 teaspoon of vanilla
2 cups (12 ounces, 340 g) fresh blueberries, divided (or frozen blueberries thawed and drained
1/2 cup (60 g) walnuts, toasted and coarsely chopped
Optional: Turbinado or Sparkling sugar for sprinkling on muffins before baking
Directions
1. Preheat oven to 400 degrees (F). Line a 12 cup cupcake tin with baking papers.
2. Mix flour, sugar, baking powder and salt in a large bowl. Make a well in the center.
3. Add in the milk, cooled melted butter, egg and vanilla. Stir with a wooden spoon until blended. The batter will be very thick.
4. Mash 1/4 cup of the blueberries and stir quickly into the batter.
5. Add remaining berries and nuts stirring gently. Do not over mix.
6. Using a large ice cream scoop (makes for uniform muffins), drop the muffin batter into the cupcake tin lined with cupcake papers.
7. Generously sprinkle the Turbinado or Sparkling sugar on top. Another option: Make a cinnamon sugar mixture and sprinkle on top.
8. Bake for 20-25 minutes or until lightly browned.
9. Let sit in muffin pan for 5 minutes. Transfer to cooling rack. Let sit for 5-10 minutes before serving.
Notes: (1) The recipe makes 12-16 muffins depending on how you divide the batter into the cupcake tin. (2) To toast the walnuts, preheat the oven to 350 degrees (F). Place walnuts on a small baking sheet. Bake for 10-12 minutes.
Winter isn't over, spring isn't near, and I am already anxiously waiting for the return of summer. Considering this season is a little more than five months away, the only choice I have is to wait. Another lesson in patience. For some strange reason my obsession with the anticipation of the return of summer has caused me to have dreams of blueberries. There must be a book that analyzes these odd sorts of dreams, not sure I want to know the meaning of a blueberry dream.
Beautiful, luscious blueberries are sold here at roadside markets and on tables at the end of driveways during the relatively short blueberry season. Then there are the local blueberry farms where you can pick them yourself. If you have never been blueberry picking, I suggest you try it. For those of you who are fussy about the color, size and shape of blueberries you consume, blueberry picking is a must.
There is something about eating warm freshly picked strawberries or blueberries in the summer that sends me to a place of fruit bliss. But whether eaten fresh or mixed into a recipe, blueberries are hands down my favorite fruit to eat and with which to bake.
