Dustin loves these muffins (which are so rich, they’re more like little cakes!) and could eat six in a row if I didn’t suggest that he save some. Fresh blueberries are ridiculously expensive in Japan, so I usually use frozen, but please use fresh ones if you can! And the only kind of milk we can buy at our grocery store is whole milk, so they turn out delectably rich! I made these for our first English Coffee House night at our church in Ibaraki, and since then, many of my students have requested I bring them to dinner parties, picnics, etc. I gave a few of them the recipe, but I wasn’t sure if they could understand all of the directions in English. I was especially concerned about the the phrase “toss the blueberries with the flour.” I imagine if they took that literally, their kitchen would be a mess. 😉
I found this recipe and printed it off of Foodnetwork.com a few years ago to take with us to Japan. The recipe card says it is courtesy of Gourmet Magazine. Since then, I can’t seem to find this recipe on the Food Network’s website anymore, but if I find it again, I will post a link!
3/4 cup butter (170 g), softened
1 cup sugar
1 3/4 cup flour + 1 Tbs.
2 1/2 tsp. baking powder
1/2 tsp. salt
a dash of cinnamon
3/4 cup milk
a few handfuls of fresh blueberries
- Preheat oven to 400 F. Grease a muffin tin or line with cups.
- Sift together the dry ingredients. Set aside.
- In a separate bowl, cream the butter and sugar. Add the egg and stir until combined.
- Gradually add the dry mixture and the milk to the creamed mixture, and stir until just moistened.
- In a small bowl, toss the blueberries with the Tbs. of flour, then gently fold into the batter. Fill muffin cups almost to the top.
- Bake for 12-15 minutes or until golden brown on top. (Makes about 18 muffins)