THE BEST BLUEBERRY
MUFFINS
Makes 18.....or
12...muffins
½ cup butter at room temperature
2 large eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups all-purpose flour
½ cup milk
2 ½ cups fresh or frozen blueberries
TOPPING:
1 TBSP sugar
¼ tsp ground nutmeg
Preheat oven to 375°. Spray muffin tin, set aside.
Don't forget to spray your muffin tin in the dishwasher to avoid overspray clean-up! |
In
a large bowl, mix butter with electric mixer until creamy. Add sugar
and beat until pale and fluffy.
Add eggs one at a time, beating after each.
With
a spoon, fold in half of the flour and then half of the milk; repeat.
Spoon
into muffin cups and sprinkle topping onto each muffin.
For
18 muffins, bake 15 – 20 minutes until golden brown and springy to
the touch.
For
12 muffins, bake 25 – 28 minutes until golden brown and springy to
the touch.Loving Life!
Jan
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