Flavor-wise, this is an excellent recipe but it needed a bit of tweeking.
The recipe gives you a choice to bake with or without muffin paper and I opted for no paper, like I usually do because I like the muffin to be a bit browner on the bottom. Not a good choice.
They were nearly impossible to get out of the tin and barely in muffin form when I finally did get them out. I was going to make them again and increase the amount of muffin tins from 12 to 18. Then my daughter e-mailed me for a good blueberry muffin recipe that she could make for her sister in law’s birthday breakfast. I said “these were excellent” but then explained my problems. I advised her not to smash any of the berries, only use 2 cups instead of 2-1/2 and make more than 12, like 18. After Sarah read alot of the reviews, she took my advice on the berries but opted for the muffin papers and made 12 like the recipe stated. She told me they turned out great and I must agree!!
Blueberry Muffins (from King Arthur)
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup milk
2 heaping cups of fresh blueberries
1/4 cup sugar, for sprinkling on top
Preheat oven to 375 degrees. Line a 12 cup muffin tin with jumbo paper or jumbo aluminum foil liners (like this or these) folding over a bit so they fit the muffin tin (see picture below). Spray muffin papers with canola oil spray.
In the bowl of a mixer, beat butter and sugar for about 5 minutes, until well combined.
Add the eggs and vanilla and beat until light and fluffy, about 5 minutes.
Combine baking powder, salt, and flour in a medium bowl, stirring together with a whisk.
Add the flour mixture alternately with the milk until just combined. Scrape sides and bottom of bowl to make sure everything has come together.
Add berries and fold into batter with a rubber spatula until just combined and berries are fairly distributed.
Using a large ice cream scoop or 1/4 cup measuring cup, divide batter evenly among muffin tins.
Sprinkle each muffin with about 1 teaspoon of sugar.
Bake for 25 to 30 minutes until done and toothpick inserted into middle of muffin comes out clean.
Remove from oven and cool for 5 minutes on rack.
Remove from muffin tins and transfer muffins to rack to finish cooling.
jumbo muffin papers folded a bit to fit tins and sprayed with canola oil:
mis en place:
batter all mixed:
into the paper lined muffin tins and sprinkled with sugar:
out of the oven, lightly browned:
this is what they looked like without the paper liners 😦