After Sunday’s muffin disaster, I was bound and determined to conquer the blueberry muffin. I used the same recipe from How to Cook Everything, but made some changes to my technique. First, I got some baking powder that was NOT EXPIRED (recommended). Second, I made sure I did less stirring. Third, I did all regular sized muffins and ditched the paper baking cups because I was afraid the paper was sucking too much moisture out of the muffins.
I’m pleased to say that this time around the batch turned out MUCH better. You actually want to eat these ones. Immediately after tasting the new ones I tossed the old #&@* muffins into the trash. Even though I count this as a success, I feel like there’s still work to be done to make truely spectacular blueberry muffins. I may try a different recipe next time. However, I feel like I did right by the fresh blueberries I got today in my CSA box!
kitchenkungfu.net 
I found a great recipe for strawberry muffins on the web, which follows. They were great, and I see no reason why you couldn’t substitute blueberries, in fact, I see they recommend it! I have frozen these, and I just put them in the oven (after taking off the paper!) to make them yummy and ready to eat – a little crispy on the outside, and fluffy and yummy on the inside. Enjoy!!
Leslie
( You can freeze these)
Fabulous Strawberry Muffins
Firm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.
2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping
Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
Using a large spoon, gently fold ingredients just until moist do not overmix.
Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
Bake 20 to 25 minutes.
Hey, thanks Leslie! I will definately try that one next time around.
Those muffins look scrumptious. Way to redeem yourself with the blueberry fairies!
Here’s a recipe from Stonyfield Farms that uses yogurt. Haven’t tried it yet, but it’s in the plans for next week.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 1/4 cup plain yogurt
1/2 stick of butter, melted
1 tablespoon lemon zest, grated
1 cup blueberries, fresh or frozen
Directions:
Preheat the oven to 375ºF and butter the muffin tins. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt. In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed. Add the dry ingredients and mix just until blended. Do not over mix. Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. When the muffins are done, let them cool in the pan. Remove and serve warm.
Yields: 12 muffins