Blueberry Muffins

Captain Mey’s Inn may no longer serve a morning breakfast, but we don’t want our favorite recipes to go to waste! Our homemade blueberry muffins are a tried-and-true favorite. Add variety with fresh raspberries, blackberries, or lemon zest.

The Ingredients

½ cup of unsalted butter

1 cup of white sugar

1 large egg

½ cup of whole milk

1 teaspoon of vanilla extract

2 cups of all-purpose flour

½ teaspoon of salt

2 teaspoons of baking powder

2 cups of fresh blueberries

Gather your ingredients. Be sure to use sifted flour, softened butter, and a room-temperature egg. This recipe calls for unsalted butter. Salted butter contains roughly a 1/4 teaspoon of salt, so adjust the recipe accordingly if you need to substitute.

The Batter

Cream together the butter and sugar. Add the egg and vanilla extract one at a time, mixing thoroughly after each addition. For a citrusy twist, toss in 2 tablespoons of lemon zest before you cream the butter.

In a separate bowl, mix together the flour, salt, and baking powder. Add the milk to your batter, then mix in the dry ingredients in half-cup increments. Mix thoroughly after each addition, scraping the bowl as necessary.

Now it’s time to add the blueberries! You can also mix in fresh raspberries or blackberries. Just make sure you’re adding 2 cups of fresh berries total. Stir until combined, but be careful not to overmix the batter.

Your batter should be thick and creamy. Scrape the sides of the bowl with a spatula and preheat your oven to 375 degrees Fahrenheit.

Baking the Muffins

Use cooking spray, butter, or vegetable oil to grease the top of your muffin pan. This protects your perfectly-domed tops from sticking to the pan and tearing when you remove the muffins. Line the pan with paper baking cups.

Fill each paper-lined cup to the top. You should have just enough batter for a dozen muffins. Next, lightly tap the pan against a table or your countertop to evenly distribute the batter across the bottom.

Sprinkle the top of each muffin with sugar. Don’t be stingy! Bake for 25-30 minutes or until the tops are golden. Let the muffins sit in the pan for 10 minutes before transferring them to a wire rack. Cool completely before storing.