My friend Jody has a great recipe for blueberry muffins. When I emailed and asked her for the recipe, she had just made and froze 4 dozen of them. If you make them, you will see why she makes so many. They are fabulous! I made them a couple days ago and they were devoured quickly. The recipe will make 12 regular-sized muffins or 6 jumbo size. I opted for the 6 jumbo because my husband prefers the large size. Don’t forget to use the paper liners for these because they are so moist, you will need them!
Jody’s Blueberry Muffins
8 Tablespoons (1 stick) unsalted butter, softened
1-1/4 cups granulated sugar
1/2 teaspoon salt
2 large eggs
2 cups bleached all-purpose flour
2 teaspoons baking powder
1/2 cup buttermilk
1 pint blueberries, rinsed, drained, and dried
Sugar for sprinkling on top of muffins
1. Preheat oven to 375 degrees. Line a 12-cup muffin tin or a 6-cup jumbo muffin tin with paper liners.* Set aside.
2. In a mixer bowl, cream together butter, sugar, and salt until light. Beat in eggs, one at a time. Combine flour and baking powder and add to batter alternately with the buttermilk.
3. Crush one quarter of the berries and fold into batter; fold in remaining whole berries. Spoon batter into paper-lined muffin tin. Sprinkle the tops of the muffins with granulated sugar.
4. Bake for about 30 minutes for the 12 muffins, and about 10 minutes longer for the jumbo size, or until a tester inserted in the center comes out clean. The muffins will be well-risen and deep golden in color.
*You can find the jumbo pans and liners in specialty kitchen stores, or places like Bed, Bath, and Beyond or Target.