Best of the Best Blueberry Muffins
From femier 17 years agoIngredients
- ½ cup unsalted butter shopping list
- 1 ¼ cups white sugar shopping list
- ½ teaspoon salt shopping list
- 2 eggs shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- ½ cup buttermilk shopping list
- 1 pint blueberries-rinsed, drained and patted dry shopping list
- 2 tablespoons white sugar shopping list
How to make it
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with the 2 tablespoons sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
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