Blueberry season opens in 72 days, 9 hours, 54 minutes and 28 seconds here in the Northwest. You know, either that, or in about 2 1/2 months. I do believe, however, it is imperative to have a perfect blueberry muffin recipe for any day of the year.
Preheat oven to 350F.
BLUEBERRY MUFFIN INGREDIENTS:
- 1 1/2 sticks of butter (or 3/4 cup)
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon fresh ground nutmeg (bottled is fine if you don’t have fresh)
- 1/2 teaspoon cardamom
- 1 tablespoon baking powder
- 1 1/4 cup buttermilk (or almost 1 1/4 cup milk with about a tablespoon of fresh lemon juice stirred in)
- 2 eggs
- 3 cups flour
- 2 cups blueberries
Cream softened butter and sugar together.
Line up your blueberries in a perfectly polka dot bowl (fresh or frozen – both are lovely).
Stir in remaining ingredients, then gently fold in blueberries.
For large muffins (my favorite), place two ice cream scoops of batter in each muffin liner. This will make 12 muffins.
If using a regular size muffin pan, use one ice cream scoop of batter per muffin liner. This will make 24 muffins.
I you’d like to get really crazy, you can use a decorating bag (or a Ziploc with a corner cut off) to squirt this cream cheese filling into each muffin.
CREAM CHEESE FILLING INGREDIENTS:
- 1 eight ounce package of cream cheese, softened
- About 1 tablespoon of the juice of a lemon
- 1/3 cup sugar
Cream cheese filling leftovers can be stored in fridge and added to many delicious treats.
I like to finish the filling off with a little swirl on top.
And if you are completely out of control, you can sprinkle homemade streusel over each muffin.
- 1/2 stick butter (cut into small pieces)
- 3/4 cup flour
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1 small egg
To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.
Bake for about 30 minutes.
Serve warm with a little butter or simply plain. Because, well, we wouldn’t want to get too carried away. Now there are only 72 days, 9 hours, 52 minutes and 37 seconds until blueberry season opens. Let’s have a muffin to celebrate.