Best Blueberry Muffins

Good things come in small packages is particularly true when it comes to blueberries! These luscious, juicy berries are a celebrated superfood and fabulous in cobbler, pie, coffee cake, scones or especially muffins. Viv honors and replicates the best secret recipe she has ever tasted! 

 
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BEST BLUEBERRY MUFFINS

If possible, use cast iron molds, but any muffin tin works.

Ingredients:

  • ½ cup butter

  • 1 cup sugar

  • 2 eggs

  • 2 ¼ cups all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp salt

  • ¼ tsp cinnamon

  • 2 cups blueberries

Directions:

  1. Preheat oven to 425° F. If using cast iron, while oven is warming, preheat cast iron molds. Be careful the molds will be very hot!!! No need to preheat any other type of muffin tin.

  2. In a large mixing bowl, cream butter and sugar.

  3. Add eggs and mix well. In another bowl, combine flour, baking powder, salt and cinnamon.

  4. Add dry ingredients and the *blueberry sauce (or jam) to the wet ingredients and mix.

  5. Fold in blueberries.

  6. For cast iron molds, put a small dab of butter in preheated muffin mold (or grease whatever tins you are using). Fill tins molds ⅔ to ¾  full of dough and bake for 15 to 22 minutes until golden brown on top.

  7. Remove from the oven, allow cast iron mold or tins to cool a bit, then remove the muffins and enjoy!

*Blueberry sauce: Use this recipe to make you own or substitute with ½ cup store-bought blueberry jam

Ingredients:

  • ⅔ cup blueberries

  • ⅓ cup white sugar

  • ½ tsp vanilla

  • ¼ cup milk (can substitute almond milk) 

Directions:

  1. Mix sugar and blueberries in a small saucepan over medium heat.

  2. When warm, add milk and vanilla and heat to boil.

  3. Stir for a minute and remove from heat.