The Best Blueberry Muffins

Sure, there are probably zillions of blueberry muffin recipes out here in cyberspace. Maybe you even have your own recipe – but are they really the best? I know it sounds it bit presumptuous of me to think my blueberry muffin recipe is the best one out there, but it really is. Why? It all comes down to ratios. I’ve been reading Micheal Ruhlman’s book “Ratio: the simple codes behind the craft of everyday cooking”. It is phenomenal! It is a book about (you guessed it) ratios of basic ingredients needed for basic recipes, like muffins. This recipe is a modification of his ratio suggestion for quick breads.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
2 eggs
1 cup milk
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup (1 stick) butter, melted
1 1/2 cups fresh blueberries, rinsed and dried

Preheat oven to 350 degrees. Grease or line 12 muffin cups.

In a small bowl, lightly coat the blueberries in flour. This will help them stay suspended in the muffins. Set aside.

In a large bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

In a medium bowl, beat together the eggs, milk and vanilla. Stir in the sugar and melted butter.

Pour milk mixture over flour mixture and combine until flour is just moistened. Fold in the blueberries. Batter will be lumpy.

Fill each muffin cup about 3/4 full.

Bake for 25-30 minutes, or until tops are golden. Remove from oven and let muffins cool on a wire rack.

Yields 12 muffins.