It’s about that time of year, where there’s so much fresh fruit available from the grocery store. I would be ashamed of myself if I didn’t make at least one batch of blueberry muffins while the pickings were so sweet (and on sale!).
The recipe I use I found on allrecipes.com, called Alienated Blueberry Muffins. For some more pictures that will make your mouth water, try Streusel-Topped Blueberry Muffins from Our Best Bites or Perfect Blueberry Muffins from Smitten Kitchen.
A few tips for muffins:
The separate steps to cream butter or oil with the sugar and then the flour with dry is actually important. By the time you’re adding wet to dry, alternating the milk and flour with the creamed sugar, you don’t want to overwork the batter. Gentle is the key to tender, here.
Lazy Buttermilk. I don’t keep buttermilk on hand often but for lazy cheaters me, there’s a fix. About.com recommends 1 tablespoon vinegar or lemon juice per cup of milk. This makes those muffins moist. Added bonus that you can use skim milk if that’s what you prefer.
Joyofbaking.com has a great trouble-shooting list down at the bottom of this page, with some great advice about leavener.