THE BEST BLUEBERRY MUFFINS
Source of Recipe
taste of home
Recipe Link: http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=7&threadnum=192729&catnum=68&headnum=2 List of Ingredients
1/2 cup butter or margarine, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp. vanilla
2 tsps. baking powder
1/4 tsp. salt
2-1/2 cups fresh blueberries or 1 bag (12 ozs) frozen blueberries -no sugar added), NOT thawed
2 cups all-purpose flour
1/2 cup milk
TOPPING of your choice
Recipe
Heat oven to 375 degrees.
Grease 18 regular size muffin cups (12 if you want large muffins) or line with paper or foil baking cups.
In a medium size bowl, beat butter with a wooden spoon or electric mixer until creamy.
Add sugar and beat until pale and fluffy.
Add egg, one at a time, beating after each addition.
Beat in vanilla, baking powder and salt.
With a rubber spatula, fold half the flour, than half the milk into the batter. Repeat with remaining flour and milk.
Fold in blueberries.
Spoon batter into the muffin cups; sprinkle with topping.
Bake 25-30 minutes until golden brown and top feels springy to the touch when pressed.
Note: Coat the blueberries in a little flour before adding to the batter. It helps to prevent the blueberries from sinking to the bottom of the muffins.
Another note: For a very tender muffin do not overmix the batter when you add the flour and milk. Mix with a spatula and just enough to incorporate the ingredients.
I used coarse sugar granules on top of the muffins, made them pretty and sweeter.
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