easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, February 29, 2016

Sweet Blueberry Muffins

Have the blueberries been amazing lately or what? I am used to having delicious berries in the summer, so it has been quite a pleasant surprise to have them in February.  Even though it feels more like summer around here.  We spent the day picking strawberries in nearly 80 degree weather.  These muffins were a huge hit in our house.  C came home from a ski weekend and devoured three in one sitting.  Miss F had one for breakfast and then again for snack every day.  The recipe is from King Arthur Flour.  And I will be adapting it to make strawberry muffins since I have two huge bucket fulls in our refrigerator.
Sweet Blueberry Muffins

½ cup (8 tablespoons) butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
½ cup milk
2 ½ cups blueberries, fresh preferred
¼ cup sugar, for topping

Preheat the oven to 375 degrees. Line a 12 cup muffin tin with paper liners. In a bowl, cream together the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Beat in the baking powder, salt and vanilla. Add the flour and milk, beating gently until just combined. Mash ½ cup of the blueberries. Gently stir in the mashed blueberries and whole blueberries. Scoop the batter by ¼ cup full into the prepared liners. Sprinkle the top of each muffin with 1 teaspoon of sugar. Bake for 30 minutes, until the muffins are golden brown. Cool in the pan for 5 minutes and then remove to a rack to cool completely.
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