This blueberry muffin recipe is a favorite at our B&B! We always have baked goods out for our guests before breakfast is served so early risers can enjoy a treat. This recipe has become a staple for us because we have an organic blueberry patch on our property, so in July and August we have an overabundance of blueberries! My grandfather planted the start of our patch over 10 years ago when he was farming the land as an organic fruit and vegetable farm. We are so fortunate to have these bushes because after 10+ years they produce a high yield of berries. 2 years ago we planted 10 more bushes, doubling the size of our patch. We cannot wait to see what the crop produces in another 10 years!
We end up freezing a lot of our berries picked in the summer months so that we can enjoy them throughout the year. One of the best things about this recipe is that if you do not have fresh blueberries on hand, frozen blueberries work too. If you are using frozen berries we recommend rinsing them off in cold water and drying them with a towel to avoid blue batter.
The recipe itself is pretty simple. Preheat your oven to 375°F and line 19 standard size muffin tins with liners. Cream together the butter and sugar until light and fluffy. Then add eggs one at a time until combined. In a separate bowl, mix together the dry ingredients and alternatively with milk add to the butter mixture. Fill the muffin cups 2/3 of the way full and sprinkle tops with sugar. Bake for 25 minutes and cool. Enjoy!
If you are a fan of blueberries as much as we are, stay tuned for a blueberry jam post. Another staple at our Bed & Breakfast made from our homegrown berries!
Yield: 19 muffins
1/2 cups butter, softened
1 1/4 cups sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/2 cup mashed blueberries
2 cups whole blueberries
Preheat oven to 375°F. Line muffin tins with liners.
Cream butter and sugar until flight and fluffy. Add eggs one at a time and mix until combined.
In a small bowl, combine dry ingredients. Add alternatively with milk to butter mixture.
Stir in the mashed and whole blueberries.
Fill muffin cups 2/3 of the way full and sprinkle the tops with sugar. Bake for 25 minutes.
Cool in tin for 5 minutes then remove to baking rack and cool another 25 minutes. Enjoy!