Ever since B&B owner Mary Jo Stamper so graciously shared her recipe for these inn-spired smoothies, I’ve been on a no holds barred blueberry kick. And while muffins may not top the list of most exotic breakfast foods, that doesn’t make them any less delicious or appropriate to kick off a late-summer trip to blueberry hill, Inn Cuisine style.
Adapted from one of my all-time favorite cookbooks, Williams-Sonoma Muffins & Quick Breads, I halved the original recipe to create six of the easiest, most delicious, fresh-from-the-oven blueberry muffins ever, perfect for whipping up at a moment’s notice. Why only six? No leftovers! With a baker’s half-dozen, I’m free to whip up a fresh batch later in the week, or try another recipe entirely.
From mixing bowl to breakfast table in 30 minutes or less, these blueberry muffins pair perfectly with fresh fruit, eggs or yogurt. They are also substantial enough to be served solo, or tucked away in a lunch box for a mid-day snack. Enjoy!
Williams-Sonoma Blueberry Muffins
(featured on Inn Cuisine, as adapted from Williams-Sonoma Muffins & Quick Breads)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 & 1/4 teasoons baking powder
- a scant 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 extra large egg
- 2/3 cup fresh blueberries
Preheat oven to 400 degrees F. Spray standard-size muffin tin with non-stick cooking spray.
In a medium-size mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon until ingredients are well combined. In another bowl, whisk together milk, butter and egg until combined. Pour wet mixture into dry ingredients, stirring gently until just combined and dry ingredients are moistened. Add blueberries, incorporating gently until evenly dispersed. Using a large spoon or measuring cup, spoon (or pour) batter into prepared muffin tin cups, filling each cup approximately 3/4 full. Bake at 400 degrees F for 15-20 minutes or until muffins turn light golden in color and toothpick inserted in centers comes out clean. Remove from oven. Cool muffins in tin for about 5 minutes, then remove to a serving plate or bread basket. Serve warm with butter, preserves or jam of your choosing.
Yield: approximately 6 muffins. May double the ingredients to make 12+ muffins if desired.
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{ 18 comments… read them below or add one }
Blueberries are very much in season at our farmers’ markets now. Mostly we nibble them right from the container on the way home, but those that manage to escape our nibbling will be perfect for these muffins. And we have raspberries now, too.
look at those plump blueberries! makes me wish i had some right now.
I often halve recipes to make 6 muffins instead of a dozen cuz I hate dealing with left-overs! I love trying out new recipes so if I’m stuck with a dozen muffins, that means I won’t get to bake something different. William-Sonoma’s got some great recipes and these blueberry muffins look amazing!
Those look DELICIOUS! Great way to wake up in the morning!
Like yourself, I often halve recipes as well, since there are only 4 people in my household. A great portion control, and makes me feel good there’re no leftovers
Those blueberry muffins, however, look like they’d totally be wiped out even if I make the full recipe!
Lydia – Raspberries now too? You’re in full berry mode! And for the record, I completely agree: It’s hard (if not impossible) to keep from nibbling on fresh berries when there is a freshly-picked batch nearby.
Susan – Do you have any u-pick patches in your neck of the woods? Perhaps it’s time to go berry picking!
Cookie – I bake like you: There are so many good recipes yet to try, I hate to be stuck with too much of any one thing (although I’ve been known to make a second batch of the same thing days (if not hours) later, when I just need a second helping of a particularly delicious recipe.
Maria – Agreed. These (and a piping hot cup of coffee) make any morning better
OvenHaven – Yes, portion control is definitely another great reason to halve a muffin recipe. Definitely less temptation to overcome when supplies are limited in the first place! I have to admit, I ate my fair share of these muffins and then some (and there were only 6); so in this case, it was particularly helpful not to have a full dozen on hand (my self-control might have gone right out the window)!
Those are such perfect-looking muffins! Mine never rise so nicely. I definitely want to try this recipe out soon.
omg.this looks like its bursting w blueberry goodness:)
i’m ALL about the amount of blueberries in those muffins. frankly, i always prefer more fruit than batter, and these are perfect in my opinion. awesome.
Blueberry muffins definitely SHOULD be chock full of blueberries – I can’t imagine any better way!
These blueberry muffins are calling my name… can you hear them?
I need to try this recipe very soon!
Cheers!
Gera
Can I have a tray of those =)
I LOVE blueberry muffins!
hi, i just tried this recipe today but i don’t like the flavour combination of cinnamon and blueberry. i find the cinnamon is just overpowering the blueberry and they don’t compliment to each other. but, i like the texture, nice and soft.
Regina – Thanks for trying this recipe and for leaving your comment. I’m terribly sorry you didn’t like the flavor combination of cinnamon and blueberries in these muffins, but I certainly understand how personal taste is for each individual. I didn’t used to like cinnamon myself, but I’ve grown to love it and find the scant amount of cinnamon called for in this recipe really makes the flavor of the blueberries pop. At least you loved the texture of these muffins (I agree, nice & soft), so perhaps you’ll make them again sometime, omitting the cinnamon.
Hey there! I stumbled upon your blog while on my quest for the perfect BB muffin recipe; your muffins look stellar! Do you think the recipe would work if I reduced the butter and up the milk? I don’t really like my muffins oily, but I don’t want to compromise on their moisture either! Thank you!
Cherine – A 1/4 cup butter in a muffin recipe is minimal & necessary in baking (you need a certain amount of fat from some source). This recipe doesn’t produce oily muffins at all—moist, but not oily. You could try substituting an alternative ingredient for fat in place of the butter, but I haven’t baked the muffins using alternative substitutions, so I can’t speak as to that sort of success (or failure). Upping the milk and omitting (or lessening) the fat would just create a runny batter & muffins that don’t bake well—I wouldn’t suggest it. Let me know what you end up trying if you do decide to make substitutions. Thanks for your question and happy baking!
Such a great recipe! My family and I LOVE them! I made them with extra blueberries and a little dash of nutmeg
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