Sunday, September 2, 2012

Classic Blueberry Muffins

I just adore making all things blueberry in the summer when the berries are sweet.  Blueberry muffins, cobbler, cocktails- you name it!  These muffins are great for breakfast or as a side with dinner.  

* 1 c. fresh blueberries
* 2 c. all purpose flour
* 1/3 c. sugar, plus 2 tbsp.
* 1 tbsp. baking powder.
* 1/2 tsp. salt
* 2 large eggs
* 1/4 c. butter, melted and cooled (cool it for about 10 minutes at room temp so it doesn't cook the eggs)
* 2/3 c. milk
* 1/2 tsp. vanilla (optional)
Heat oven to 400.  Spray muffin pans (this recipe makes 12 muffins) with cooking spray.  In a small bowl, toss the blueberries with 1 tbsp. of the flour.  In a separate bowl, sift together remaining flour, 1/3 c. sugar, baking powder, and salt.  In another bowl, using an electric mixer, combine eggs, butter, milk and vanilla. Stir milk mixture into flour mixture until just blended (batter will be stiff).  Once ingredients are well combined, gently stir in blueberries.  Spoon batter into muffin pan, filling each two-thirds full. Sprinkle the tops with remaining 2 tbsp. sugar.  Bake 15-18 minutes until lightly browned. Serve warm with butter! 

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