“BLUEBERRIES AS BIG AS THE END OF YOUR THUMB, REAL SKY-BLUE, AND HEAVY, AND READY TO DRUM IN THE CAVERNOUS PAIL OF THE FIRST ONE TO COME!” Robert Frost
I have been patiently awaiting the arrival of great summer berries. BLUEBERRIES are one of my favorites to bake with. I particularly like this version of blueberry muffin, slightly sweetened with the warmth of cinnamon, nutmeg and cloves!
And though these are bursting with berries…..I usually like to press a couple of blueberries on the very top before baking because I like having some of the berries remain whole.
Cream cheese and buttermilk keep these moist! And I toss a bit of sprinkling sugar on the top before baking, also. But these are not overly sweet. Here’s what you need:
Yields: 16 muffins
Level of Difficulty: easy
BLUEBERRY SPICE MUFFINS:
- 2 cups of all purpose flour (and about 1 Tablespoon for dusting over the blueberries)
- 3/4 cup of sugar
- 1 Tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/8 teaspoon of ground cloves
- 1/8 teaspoon of ground nutmeg
- 1 1/2 cups of fresh blueberries
- 1 (8oz) block of cream cheese, softened
- 1/3 cup of butter, softened
- 1/2 cup of buttermilk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- additional sprinkling sugar for the tops
Preheat your oven to 425°F. Line your standard muffin pan with cupcake papers or spray the inside of the pan with cooking spray if you choose not to use the papers. This recipe will make about 16 muffins.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set this aside. In a small bowl, toss your blueberries with 1 Tablespoon flour to coat.
With your electric mixer on high speed, cream the butter and the cream cheese together until it is smooth. Add the buttermilk, eggs, and vanilla and almond extracts and beat to combine. Add the butter mixture to the flour mixture and stir until it is just combined. Gently fold in the blueberries. Scoop the batter into the muffin cups. They should be about 3/4 full. Stud with 2 or 3 extra blueberries each, if desired, and sprinkle with desired amount of sugar.
Bake for about 15-20 minutes; or until the muffins spring back when touched. Cool on a wire rack. Store in an airtight container.
Recipe adapted from the Food Network