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July 26, 2020

Blueberry Muffins

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I would be remiss if I didn’t bake Blueberry Muffins this season. New Jersey is considered the state that produces the largest number of blueberries in the world. Hammonton, New Jersey calls itself the Blueberry Capital of the World. Our state produces about 40 to 50 million pounds of blueberries annually. From recent online sources this spring,  I learned about 80% of New Jersey’s blueberries come from Atlantic County’s 56 farms, all of which are in the Hammonton area. Harvesting season is from mid-June to mid-August.

Blueberries are mostly hand-picked by thousands of migrant workers here in America. These are fruits that require the most manual labor. Berries must be picked at the right time so they stay fresh till they reach the shelves of supermarkets.

I buy blueberries at the farmer’s market near our home. The first time I tasted fresh blueberries was here in New Jersey, when we moved to America years ago. Before that, we enjoyed blueberry jam made by the Good Shepherd nuns in Baguio, when we lived in the Philippines.

It’s a delight to enjoy fresh, sweet, tart blueberries and to bake them in different desserts, pies and cakes. These muffins are no exception. I like to run my fingers through the plump, dark blueberries as I wash them in running water. I handle the berries delicately lest they burst and the dark purplish liquid squirts out. Sweet blueberries are a constant at our breakfasts mixed with cereals, and milk. But nothing compares to the buttery aroma of freshly-baked blueberry muffins straight out of the oven. I sliced open one piece. The halved muffin revealed berries nestled within. I slathered some butter on the muffin. What bliss to enjoy this slice of blueberry heaven on a summer day.

Print Recipe

Blueberry Muffins

These Blueberry Muffins are easy to bake and a sheer delight to enjoy. I used fresh blueberries from our own state of New Jersey, where the largest number of these fruit are grown and hand picked in America. Blueberries are sweetest when in season from mid-June to mid-August, but are still available year round. So, you can bake these treats for desserts or snacks any time,wherever blueberries are available. This recipe was adapted from A Baker's Kitchen by Gail Sher. Makes 12 muffins.
Cook Time20 mins
Total Time20 mins
Course: Dessert, Snacks
Cuisine: American
Keyword: Blueberry Muffins
Servings: 4 people
Calories: 483kcal
Author: Asian in America

Equipment

  • 12-cup muffin or cupcake pan, baking cups 2 x 1 ¼ inches

Ingredients

  • 1 cup plain yogurt
  • 1 whole large egg, lightly beaten
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon salt
  • ½ cup fresh or frozen blueberries

Instructions

  • Line the non-stick muffin pans with paper liners. Set aside.
    Preheat oven to 375 F degrees (190 C).
    Place the oven rack in the center.
  • In a large mixing bowl, whisk together the yogurt, beaten egg, oil and vanilla. Set aside.
    In another large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and salt.
    Take 1 tablespoon of the dry ingredients and toss it with the blueberries. Mix gently. Set these aside.
  • Using a rubber spatula, gently fold the wet ingredients into the dry ingredients. Stir until all ingredients are blended.
    Gently stir in the blueberries into the mixture.
    Do not over mix the batter or else muffins will become tough after baking.
  • Pour the batter, about ¾ full, into the paper-lined muffin cups, using a large spoon or ice cream scoop.
    Bake at 375 F for 15 to 20 minutes. Insert a cake tester in the center of a muffin. If tester comes out clean, muffin is done.
    Transfer muffins to a wire rack and cool for 5 minutes. Serve as a dessert or snack.

Nutrition

Serving: 1g | Calories: 483kcal | Carbohydrates: 76g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 313mg | Potassium: 263mg | Fiber: 2g | Sugar: 28g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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Filed Under: Cooking, Desserts and Sweets, Dinner, Family, Featured, Fruits, Uncategorized Tagged With: after school snacks, Asian in America recipes, baked from scratch, Betty Ann Besa Quirino recipes, Blueberry Muffins by Betty Ann Quirino, dessert recipes, Elizabeth Ann Besa Quirino recipes, Filipino cooking, Garden State blueberries, Good Shepherd blueberry jam Philippines, Hammonton New Jersey Blueberry capital, home cooking, New Jersey blueberries, Philippine baked goods, Philippine blueberries, Pinoy cooking lutong bahay

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Betty Ann Quintiro, Asian American Recipe Developer, Cookbook Author, Artist

I am Betty Ann Besa-Quirino, author, journalist, food writer, artist. I transform traditional Filipino food and Asian cuisine to everyday dishes in my American kitchen. Read More

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