Blueberry Muffins
Breads and Muffins
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Blueberry Muffins
Ingredients:
½ cup softened butter
1¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar, for sprinkling on top
A few notes on making this:
- An ice cream scoop will make portioning the batter into each cup super easy.
- this recipe is for one dozen muffins, But I find that I can consistently get about 17 to 18 so keep that in mind when you’re making them
Directions:
- Preheat the oven to 375
- Cream the butter and 1 1/4 cups sugar until light
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Fold blueberries into batter and mix until evenly combined.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes.
