Cooking with Kyle: Blueberry muffin recipe with a secret tip!

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

OKLAHOMA CITY- Cooking with Kyle features a delicious blueberry muffin recipe with a secret!

These easy muffins are sweet, moist, simple to put together and always a hit!

This recipe will yield 6 large muffins or 9 regular muffins and may be doubled.

Secret Tip: if you prefer very "blue" muffins and exploding blueberries, throw the berries into the freezer before making the muffins - as seen in the photograph. The freezing process softens the berries' skins and will color/flavor the batter. If you prefer whole berries and the yellow/white muffin, use berries straight from the refrigerator. Also, lightly toss the unfrozen blueberries in flour to keep them from sinking to the bottom of the batter.

1/4 C butter, room temperature
1/2 C sugar
1 egg
1/2 t vanilla
1 t baking powder
Pinch salt
1 C flour (plus a small amount to toss the fresh berries in before placing in the batter)
1/2 C Half & Half
1.25 - 1.5 C blueberries
1 T sugar
1/4 t Cinnamon
Healthy pinch Nutmeg

Preheat oven to 375.
Lightly spray muffin tins, or prepare muffin cups in tins
In a mixing bowl, cream butter and sugar until fluffy; add vanilla, baking powder and salt.
Beat in egg.
With a spatula, fold in flour and half&half - alternating equal amounts and mixing thoroughly until incorporated.
Fold in blueberries.
Spoon batter into muffin tins/cups - no more than 3/4 full in each cup.
Top each with the sugar/spice mixture

Bake 14-18 minutes, or until tops are golden and muffins are springy to touch or until a toothpick inserted comes out clean.


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.