Last week I made a batch of Blueberry Muffins. I liked them, but I wasn't sure I loved them enough to make them blog worthy. So I tinkered with the recipe and made a new batch aka version two. Before even tasting the second batch, I knew these would be everything I hoped they would be and then some. But hey, hold on a second. Hadn't I already shared the Best Ever Blueberry Muffins recipe with you eight years ago? So why on earth am I doing a happy dance over these Small Batch Blueberry Muffins? There has to be, there must be, at least one good reason why. And it can't be because I am pitting one blueberry muffin recipe against the other.
A few weeks ago when I shared the recipe for the White Chocolate Cranberry Pecan Muffins (small batch) I said there would be more small batch muffin recipes coming in the weeks ahead. Well. I am keeping my promise. As much as I value having promises kept (and I do), that's not the reason why I am sharing the recipe for these Small Batch Blueberry Muffins with you. Having a recipe that makes just six beautiful, scrumptious muffins is one of those must-haves in our lives. Cutting a recipe for twelve muffins in half isn't the same as having a recipe making only six. Because sometimes flavor and texture get lost in translation when recipes are altered.
Had I not already used the words 'best ever' in describing the first and only other blueberry muffin recipe shared all those years ago, I would be inclined to use those same words to describe these blueberry muffins. Maybe I could have called them the Best Ever Small Batch Blueberry Muffins, but even I would think it a bit much if every blueberry muffin recipe I posted was considered best ever. But let the words 'best ever' be amongst the first words you say when you taste them.
Without trying to cause any confusion here, I feel it's important to share the differences between the version one and version two recipes. Version one was made with canola oil, not butter; was made with toasted walnuts; had only one teaspoon of baking powder; and, had way too many blueberries. Version two was made with unsalted butter, the right amount of blueberries, had 1 1/8 teaspoons baking powder and was nut free. These simple changes created night and day differences between the two of them, particularly in texture and the ability to get them out of the muffin tin. Which explains why you won't ever see the recipe for version one.
Having seen how giving thick muffin batter resting time makes a difference, these domed, moist, golden brown, crunchy on top Small Batch Blueberry Muffins were allowed to rest for an hour before they went into a preheated 400 degree (F) oven. These muffins baked at only one constant temperature.
But unlike the technique of filling the empty muffin cavities with water to keep the pan from warping and the muffins baking evenly, I utilized the dried beans used in blind baking pie shells instead. And honestly, I loved this method so much better!
Baking time for these muffins ranged somewhere between 22 and 26 minutes (I kept resetting the timer for two minute intervals at the 22 minute mark). Once baked the muffin tin was placed on a cooling rack and allowed to rest for at least 15 minutes before each muffin was carefully removed.
There are two keys to having beautifully browned sides and bottoms on sinfully good muffins. The first is baking them in a non-stick muffin pan liberally sprayed with oil or baking spray. And the second is placing the muffin pan on a large sheet pan when baking the muffins. Using paper liners might might pan clean up easier, but not all paper liners are created equal. Inexpensive liners will often dissolve during the baking process making it almost impossible to peel them away from the muffin. Taller liners may prevent the tops of the muffins from getting deep golden brown. So for me the best textured, most flavorful, and almost too pretty to eat muffins are ones made in a great non-stick pan and ensuring the muffin tin is well prepared. Save the muffin liners for after the muffins are baked.
These Small Batch Blueberry Muffins had that kind of bakery style cake like texture and crunch I love so much. The ratio of blueberries to muffin cake was just about perfect. These muffins are so flavorful they really don't need to be slathered in some butter. However, in this season of indulgence, a schmear of butter seemed to be one of those irresistible finishing touches.
Instead of bringing over a tray of cookies or baking a loaf of your favorite bread this holiday season, why not bake up a batch of these Small Batch Blueberry Muffins and deliver them to friends and/or neighbors on a Saturday or Sunday morning. I promise it will be the most unanticipated, memorable, "best ever" delicious surprise they receive!
Recipe
Small Batch Blueberry Muffins
Makes 6 muffins
Ingredients
1 1/4 cups (165g) all-purpose flour
1 1/8 teaspoons baking powder
3/8 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/4 cup (2 ounces) whole milk, room temperature
1 teaspoon vanilla
1/4 cup (2 ounces) unsalted butter, room temperature
1 large egg, room temperature
3/4 cup (150g) granulated sugar
1 1/4 cups (184g) whole blueberries, room temperature, divided
6 teaspoons of granulated sugar for finishing
Sparkling sugar for finishing
Directions
1. In a small bowl, add the vanilla to the milk. Set aside while assembling the rest of the ingredients.
2. In a medium bowl, sift together the flour, baking powder, cinnamon, and Kosher salt. Set aside.
3. In the bowl of a standing mixer beat together the sugar and butter for about 3-4 minutes.
4. Add in the egg and beat for one minute until batter has increased in volume and is light in color.
5. On low speed, add in the sifted dry ingredients and milk/vanilla in five additions (starting and ending with the dry ingredients).
6. Fold in all but about 18-20 blueberries with a spatula or wooden spoon. Let the batter rest covered with plastic wrap at room temperature for 60 minutes. The batter will be very thick.
7. Preheat oven to 400 degrees (F). Generously spray six cavities of a 12 cup muffin tin or three cavities of two 6 cup muffin tins. Note: Remember to make certain there is an empty muffin space between each sprayed cavity.
8. Using a large ice cream scoop, fill each muffin cup cavity. You will have enough batter for 6 regular sized muffins. Lightly press the reserved blueberries, about 3-4 blueberries into the top of each muffin. Sprinkle the top of each muffin with a teaspoon of granulated sugar and a sprinkle of sparkling sugar.
9. Place muffin tin on a large baking sheet. Fill the empty cavities with pie weights or dried beans (2/3s full). Place muffin tin in oven.
10. Bake the muffins for 22-26 minutes (rotating the pan midway through the baking process) until golden, puffed and spring back when lightly pressed.
11. Remove from the oven and let muffins rest in the tin for 15-20 minutes.
12. Carefully remove the muffins with an offset spatula. Serve warm or at room temperature. Muffins are best the day baked but will still be pretty gosh darn good for up to 2-3 days if they last that long.
Notes: (1) Highly recommend using only whole milk. The use of any other milks will affect the muffin's flavor and texture. (2) I used fresh blueberries. (3) To keep the exterior of the muffins crunchy, store them uncovered on a plate in the kitchen. (4) You can freeze the blueberry muffins once they completely come to room temperature, however, freezing muffins will slightly change the exterior texture when thawed. (5) If gifting the blueberry muffins, place each muffin in a paper cupcake liner and arrange in a box or on a platter.
Great Smoky Mountains, Gaitlinburg, Tennessee (October 2021)