Blueberry Muffins from Scratch
This recipe is from the cookbook The Back in the Day Bakery Cookbook by Cheryl and Griffith Day. They own Back in the Day Bakery in Savannah, Georgia and I hope that if I ever visit Savannah I can go there and eat some of their delicious baked treats. My husband bought me this cookbook shortly after we got married and it's actually one of the first cookbooks that I have owned. I love to bake and truthfully, I baked a lot more before having kids. So getting this book was very special to me and from time to time I will open it up when I feel the urge to bake something delicious and get started. There is also this wonderful chocolate chip cookie recipe that is to die for and I will share it with you all soon! But for now, I wanted to make and share this blueberry muffin recipe because I had a bunch of blueberries that I needed to use up ASAP.
Disclaimer: I did change up a couple of very minor things in this recipe. I substituted the cardamom for cinnamon and nutmeg, I brought the milk and eggs to room temperature, and I used just regular sugar to top the muffins before baking.
Here are the ingredients:
2 cups unbleached all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground cardamon (I didn't have cardamom, so I used equal parts of cinnamon and nutmeg)
1/4 cup canola oil
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 large eggs
3/4 cup whole milk
1 cup fresh or frozen blueberries
1/4 cup coarse sanding sugar
Preheat your oven to 350ºF and line a muffin tin with paper muffin cups* or you can spray your pan with vegetable oil spray.
In a large bowl combine all of the dry ingredients and whisk it all together.
In a medium bowl, whisk together all of the wet ingredients until thoroughly combined.
Make a well in the dry ingredients and add the wet ingredients. Mix with a wooden spoon until just combined. Then, add in your blueberries until just incorporated.
Spoon your batter into the paper muffin cups only filling them two-thirds full and bake them for 20-30 minutes. Once done, let them cool for 10 minutes before digging in. I like to eat mine while they are still warm and have a pat of butter in the middle.
This recipe yields 12 muffins
*Quick tip: if you find yourself out of or short on muffin paper cups, make your own using parchment paper! First, cut your parchment paper to 5"x 5". Then use the base of a cup that fits in the muffin tin holes fold your parchment paper around the cup. I made four crease to keep the shape and placed the parchment cup in the muffin tin. Repeat for as many as you need.
Et viola! I hope you enjoy these muffins as much as I and my family enjoyed them! And I highly encourage you to get The Back in the Day Bakery Cookbook - I promise you won't be disappointed!