TNT-Blueberry Muffins

TNT in the title is shorthand for “tried and true," old church-cookbook code for a recipe the contributor has made over and over and stands behind. In this case it’s a straightforward buttermilk blueberry muffin: tender crumb, golden tops, a generous berry-to-batter ratio.

Buttermilk is the move that lifts these above standard milk-based muffins. Its acidity reacts with the baking powder for an extra rise and tenderizes the crumb, plus it adds a faint tang that balances the sweetness.

The “stir until just moistened” instruction is the most important sentence in the recipe. Over-mixed muffin batter develops gluten and produces tough, dome-less muffins with tunnels through the inside. The batter should look lumpy, almost like you didn’t finish mixing. That’s correct.

Folding the berries in last keeps them from breaking and bleeding their juice into the batter (which would turn the whole thing purple). A rubber spatula and a gentle hand is all it takes.

Fill the cups two-thirds full as written, not all the way. These muffins rise considerably and overflow easily.

Pro Tips

• No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let sit 5 minutes. Same chemistry, same results.
• If using frozen berries, do not thaw them. Toss them in a tablespoon of flour before folding to keep the streaking minimal.
• Sprinkle the tops with coarse sugar before baking for a sparkly, crunchy crust.
• Cool 5 minutes in the pan before transferring to a wire rack, or the muffins crumble at the edges.

Variations

• Add 2 teaspoons of lemon zest to the dry ingredients for lemon-blueberry muffins.
• Swap blueberries for fresh chopped strawberries or raspberries.
• Stir a teaspoon of cinnamon into the dry ingredients and add a streusel topping for a coffee-cake-style muffin.