Stella May I know how you learned to like blueberry muffins?

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Of course you may. If I had a choice of muffins, chocolate always won. This summer has been all about the berries and I thought why not try to make blueberry muffins. I think I just wasn't a fan of berries in general before. On the other hand, berries are Mister's favorites. So I think after a few years together, I have been trying out more berry recipes and this one is my favorite. It has converted me into a blueberry muffin lover. Today's Tutorial Tuesday is how to make my favorite blueberry muffins.
What you will need: baking soda, flour, baking soda, butter, eggs, nutmeg, sugar, salt, vanilla extract, blueberries, and milk. (the milk carton was leaking so that's why it's in a cup)
First mix together the butter, sugar, milk salt, baking powder, baking soda, and nutmeg.
When I first spotted this recipe by Stella Parks, I was a little weirded out by the first step. Normally I am creaming the butter and sugar first and then adding the the flour/dry ingredients. But by blending the flour and the butter minimizes the gluten forming and makes ultra tender muffins. This is what I get after I mix. It looks like sand.
Then add in the rest of the ingredients (milk, eggs, and vanilla) to form a thick batter.
After lining the tin.. (I like the aluminum liners since it makes for a crispy bottom. When I use paper liners, it has a softer edge.)
Add in a little spoonful of batter. This will prevent the blueberries from sinking to the bottom.
Mix in the blueberries. Spoon them into the cups and bake!
 I used fresh blueberries here, so the juices are dripping out a little.
In the end, I liked these muffins more than Mister! This recipe isn't too sweet. I like it that way because it doesn't overpower the blueberries. If you like it a little sweeter add some more sugar! You can also sprinkle it on top just before baking for an extra crunchy muffin top.

Blueberry Muffins (makes 1 dozen)
2 ⅓ cups all-purpose flour
¾ cups sugar
2 teaspoons baking powder
¾ teaspoons salt
¼ teaspoon baking soda
⅛ teaspoon grated nutmeg
1½ sticks unsalted butter, cut into cubes
 ½ cups milk, any percentage
2 large eggs, cold
2 teaspoons vanilla extract
2 cups fresh blueberries

1. Preheat oven to 350°F. Line muffin pan with aluminum liners. 2. Mix first 7 ingredients until sandy. 3. Mix in milk, eggs, and vanilla. 4. Spoon in a spoonful to each muffin liner. 5. Carefully fold in blueberries and spoon the batter into the liners. It should be filled to the top. 6. Bake until puffed and golden, about 25 minutes. 7. Enjoy immediately!

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