I know everyone has their favorite recipe for blueberry muffins, but these are "the best". Not only do I think so, but the title actually says it!
My mom has been making these blueberry muffins for as long as I can remember. She clipped this recipe from the Houston Chronicle's weekly Food section years and years ago! It has been a staple ever since. I hope you enjoy it as much as I always have and still do! Here is the recipe as it appears in the newspaper clipping.
'The Best' Blueberry Muffins
From Muffins Elizabeth Alston. The secret is an extra half cup of blueberries which are mashed and added to the batter.
1/2 cup (1 stick) butter, at room temperature
1 cup sugar or less depending on tartness of blueberries
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg*
Heat oven to 375 degrees. Grease 12 to 18 regular muffin cups including the area between each cup, or use foil or paper baking cups.
In a medium bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt.
Mix mashed berries into batter.
Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing so they won't crumble.
These produce a soft, more cake-like muffin than some recipes. Be sure to adjust amount of sugar to tartness of berries and let cool in pan as directed after baking.
* My mom and I have always used a mixture of cinnamon and sugar instead. It is purely a matter of taste.