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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Blueberries, in my opinion, are best when folded into the sweet, light batter of a muffin. These are everything you want in a blueberry muffin (or a loaf cake—see also my recipe on page 48!): not too sweet and perfect for breakfast or dessert. Or lunch dessert—it’s a thing.

MAKES 18 MUFFINS

2

1

⁄2 cups all-purpose flour⁄2 teaspoons baking powder

2

1

1

⁄2 teaspoon baking soda

1

⁄2 teaspoon salt

1⁄2 cup unsalted butter softened11⁄4 cups granulated sugar2 eggs2 teaspoons vanilla extract1 cup buttermilk2 cups blueberries2 tablespoons coarse sugar

Preheat the oven to 375°F and line 18 muffin cups with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the butter and granulated sugar until fluffy. Add the eggs and vanilla, and mix until well blended. Add the flour mixture and buttermilk in alternating additions, beginning and ending with the flour mixture, beating until well mixed before adding the next addition. Fold in the blueberries until they are evenly distributed.

Scoop the batter evenly into the muffin cups and sprinkle the tops with the coarse sugar. Bake until the tops are light golden brown, and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Cool in the muffin pans before removing and serving.

BLUEBERRY MUFFINS