Here is Peter Reinhart’s recipe for blueberry muffins, the best I have had.
3 1/2 cups unbleached all-purpose flour (1 lb)
1 1/2 tsp baking powder (.25 oz)
1/4 tsp baking soda (.08 oz)
3/4 tsp salt (.17 oz)
2/3 cup room temp unsalted butter
1 1/2 cups packed brown sugar (12 oz)
2 large eggs
2 tsp vanilla
1 1/4 cups buttermilk
3 1/2 cups blueberries (if using frozen add while still frozen)
Sift dry ingredients together. Cream butter and sugar; then add eggs and vanilla. Alternate adding 1/3 portions of dry and wet ingredients. Do not over mix. Fold in blueberries at end.
Makes 12 large muffins or 24 minis.
Bake at 350 for 30 to 40 minutes. Cool in pan for 20 to 30 minutes.
Its actually Peter’s wife’s recipe. They had a little bakery/restaurant in Forestville, CA many years ago.