Lunch Bunch: Blueberry Muffins

“Miss, you’re going to bring muffins, orange juice, doughnuts, AND yogurt, ok?”  Whipped by my students, I take to the kitchen petrified by their palates.  I settled on Martha’s blueberry muffins, quick, simple, and suitable for a “safe” breakfast item.  If only I knew ONE student would dive into my perfectly cloth-wrapped basket.  You know what happens to leftovers…straight to the teacher’s lounge.  Not sure what’s worse, student or teacher critiques.

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for tins
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar, plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups blueberries

Directions

  1. Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.