KING ARTHUR FLOUR CLASSIC BLUEBERRY MUFFINS, adapted

A fantastic blueberry season has ended, but my freezer is full of tart-sweet goodness. I think I’ve already found my fave blueberry muffin recipe, but that doesn’t keep me from trying new ones. King Arthur’s website has a recipe for blueberry muffins with rave reviews, but it’s different from the one in King Arthur Baker’s Companion, which is titled Classic Blueberry Muffins. The “classic” recipe has some of the blueberries, mashed, incorporated into the batter. Amazingly, it doesn’t turn the batter blue, it just gives it more of a blueberry flavor.

There is definitely something different about these muffins. My taster friends declared them the best muffins ever – just be aware that I didn’t share any of my fave coconut blueberry muffins with them. While I can’t give these a 10/10 rating, they are right up there with a 9. What they have going for them is a great traditional blueberry flavor and a moist, almost dense but tender crumb that pairs perfectly with the berries. The cinnamon-sugar topping is a nice introduction to the vanilla-berry muffin underneath. Yep, this one’s a keeper. My thanks to Jessica (A Singleton in the Kitchen) for posting this recipe and to King Arthur for giving us yet another winning recipe.

King Arthur Flour Classic Blueberry Muffins

Adapted from A Singleton in the Kitchen

Rating: 9 out of 10 Printable Recipe

INGREDIENTS: 1/2 stick (2 oz.) Smart Balance 50/50 butter blend

1 cup sugar (I used 1/2 cup sugar + 1 Tbsp. Stevia)

1/2 tsp. sea salt

2-1/2 cups fresh or frozen blueberries, divided use*

2 large eggs

1/2 cup no-sugar added applesauce

1 tsp. pure vanilla extract

2 tsp. baking powder

2 cups flour whisked first, then lightly spooned and swept*

1/2 cup milk (I used fat-free half and half)

cinnamon sugar for the top (3 Tbsp. sugar+ 1 tsp. cinnamon)

*If blueberries are frozen, rinse them with cool water and blot dry with paper towels before adding to batter.

** (I used 1 cup KA white whole wheat flour + 1 cup White Lily all-purpose)

Preheat oven to 425F. In large bowl, cream together butter, sugar and salt. Add 1/2 cup of blueberries and mix on low speed till mashed. Add eggs, one at a time, beating well after each addition. Add applesauce & vanilla and beat on low speed till incorporated.

Combine baking powder and flour in medium bowl. Add half of the dry mixture to the wet mixture, using a spatula or spoon. Mix in half the milk. Repeat. Carefully stir in berries. Using about a generous 1/4 cup of batter, fill 12 lightly greased or paper-lined muffin cups. Sprinkle with cinnamon sugar.

Place muffins in oven and immediately reduce temperature to 350F. Bake 17-20 minutes (mine took 19 min.), or until a tester inserted near center returns with just a few crumbs. Remove muffins from oven and let cool in pan 5 minutes, then transfer to a wire rack to cool completely. Freeze any muffins that are not eaten the day baked. Nuke frozen muffins about 20 seconds on high, then let them sit in the microwave for about 15 minutes. Yield: 12 muffins