Sweet indulgence is what I would call these wonderful cake-like on the inside and crusty on the outside blueberry muffins. I made them this morning and couldn’t stop eating them. Neither could Mike. They are that good! And with it being peak season for North American blueberries (mid-June to mid-August), there’s no excuse not to enjoy these every weekend.

My friend, Claudia, shared this recipe with me years ago. We actually made these for our kids and their friends following the Emerson Junior High prom in May of 2002 (Enid, OK)… woah this is certainly dating me. But what fun we had!

Anyway, these blueberry muffins are filled with two cups of whole blueberries, and in almost every bite there’s a berry that’s sweet, yet tart, exploding in your mouth. What an incredible burst of flavor. And then the topping… it’s crunchy and sugary and so delicious. Claudia’s name for these gems…Best Blueberry Muffins, and I do agree!

Here’s what you will need…

For the muffin –

  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 ½ cup blueberries (mash ½ cup with a fork)
  • 2 cups flour
  • ½ cup milk

For the topping

  • 1 tbsp. sugar
  • ¼ tsp. fresh ground nutmeg
  1. Heat oven to 375 degrees and then spray with nonstick cooking spray or grease with butter a standard muffin tin. Be sure to coat the area in between each muffin cup. You can also use foil-baking tins.
  2. In a small bowl, prepare topping by mixing 1 tbsp. sugar with ¼ tsp. nutmeg.
  3. In a large bowl, using a hand mixer, beat butter until creamy. Add in sugar and continue beating until pale and fluffy.
  4. Beat in eggs one at a time. Then add in vanilla, baking powder, and salt.
  5. In a separate bowl, mash ½ cup blueberries with a fork or potato masher and gently add into the batter.
  6. Fold in half the flour with a spatula, and once incorporated, add in half the milk. Then fold in remaining flour and then remaining milk.
  7. Gently fold in the blueberries.
  8. Scoop the batter into the muffin cups and top with the nutmeg sugar mixture.
  9. Bake 25 to 30 minutes or until golden brown. Let muffins cool at least 30 minute in the pan before removing.

Your house will smell divine… and waiting 30 minutes will certainly be a test of your patience, but you can do it because in the end there will be 12 delicious muffins, which you will probably attempt to devour the moment they pop out of the oven.

Here’s to blueberries, an incredibly delicious fruit high in antioxidants… said to make you feel slightly better about consuming more than one!