The best blueberry muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) butter; at room temperature |
| 1 | cup | Granulated sugar; or slight- ly less depending on tart- ness of blueberries |
| 2 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 2½ | cup | Blueberries; mash 1/2 cup with a fork |
| 2 | cups | All-purpose flour |
| ½ | cup | Milk |
| 1 | tablespoon | Sugar mixed with |
| ¼ | teaspoon | Ground nutmeg |
Directions
Heat oven to 375F. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups.
In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt.
Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
from Muffins by Elizabeth Alston posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-18-95