 | 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. |
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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