Blueberry Muffins

August 8, 2010

I found the most beautiful blueberries at the farm stand today, and they just called out to me. I had one of those instant visions – blueberry muffins! They’re so easy, and so satisfying. I’m sorry to say that they were so delicious that we ate them all up, warm from the oven, before I remembered to take a picture. So instead of a photo, I’ll offer you the recipe:

Blueberry muffins

Melt 6 tablespoons of sweet butter. While it’s melting throw a cup and a half of flour into a bowl with ¾ cup of sugar, 2 teaspoons of baking powder and a teaspoon of salt. Stir it about a bit, then add the melted butter, a third of a cup of milk and a couple of eggs. Add 2 cups of blueberries (you can use less, but this recipe works particularly well when it is very fruit-filled.) Spoon into 10 or 12 well buttered muffin tins; I particularly like the silicon muffin tins, because they’re so colorful that they look like frilly little jackets when you serve them

Melt 3 more tablespoons of butter and stir in 3 tablespoons of sugar and a half cup of flour to make a streusel top. Scatter it across the tops of the muffins and bake in a 375 degree oven for about 20 minutes, or until golden.


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  • Janiejaner says:

    Needed this–blueberries coming out my ears! Tks…

  • Will be making these with the blueberries I picked the other day. Sounds amazing. I just finished watching all the Adventures with Ruth online (I’m late to the game) and savored every second of them. Thank you for those. A wonderful way to spend rainy Sundays.

  • Mona Nomura says:

    Hi Ruth, thank you so much for sharing the recipe.
    One question: what kind of butter do you use?

  • Ruth Reichl says:

    Hi Mona: The big thing with butter is knowing whether you prefer the flavor of cultured or uncultured. I love the flavor of cultured butter, and I like the extra percentage of fat, so I tend to use Plugra. I love Land o’ Lakes too, although I loved it more when they wrapped their quarters in foil. I find that off-flavors tend to penetrate the paper wrapping.

  • Ruth- this recipe looks fine- and easy. It strikes me as reminiscent of your recipe for pancakes, in the Gourmet cookbook. That recipe is incredibly good- a real winner in my house. My husband has been spoiled and will not order pancakes out anymore. And my child, who turns her nose up at anything I cook and never eats breakfast, actually requests those pancakes. I think what makes them so good is the butter (!) They come out so deliciously crispy, and I attribute that crispy result to the butter. What do you think? We do add blueberries while the first side is cooking. Wonderful! I am guessing the muffins are similarly good. Oh- one question- do you think the batter can used to make a blueberry cake? I have made blueberry cakes before, and they are good, so I am wondering if your recipe can be adapted for that purpose. I am always trying to reinvent the wonderful blueberry cakes that Greenberg’s bakery used to sell, in New York. They had a sugary, crunchy topping. Yum.

  • Hi Ruth,
    I just wanted to say that I am really enjoying reading your books, They are so much fun to read. I am now on the 3rd one, Garlic and Sapphires. Plus, I watched all of the episodes of Aventures with Ruth. Was there only one season of that? You have been inspiring me very much through your books. I am a cook at a hotel and am 27 years old. I want to travel to Europe and other foreign countries like you have and be able to cook and eat like you have. Thank you for being an inspiration.

  • Mona Nomura says:

    Thank you kindly for answering my question!
    I, too, remember Land o’ Lakes wrapped in foil and that was the exact reason my mother (traditional Japanese) only cooked with Land o’ Lakes. When they switched the packaging, she complained the paper disrupted the taste, and shaved the outer layers before use hahaha. My mother passed away a few years ago but your response triggered some fond memories.
    I hope you keep blessing us with continued updates on your blog. One entry and one comment expanded my recipe index while making my heart smile. Thank you, for being you!

  • Thank you for this recipe – made a dozen for breakfast in the garden this week while we put in Fall crops.

  • Just printed this out. Saving it for my next batch o’ blueberries.

  • hope cohen says:

    Fantastic recipe – Fast, Fresh + Simple!

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  • Peg Emple says:

    If wanted to add zucchini to this would anything need to be altered?

  • Kathleen says:

    Can you use blueberries that have been frozen in this recipe?


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