Recipe: Blueberry Muffins

It’s January hibernating time and boy have I been hibernating. I find I save a lot more money during the winter because I rarely leave my house. I like to be warm and cozy and my bed fulfills both of these. Last week I was sitting reserve and waiting to be called when I got this craving for Blueberry Muffins.

I changed the recipe a bit, but I got the recipe from King Flour.

Time: 30 minutes // Makes: 12 Muffins

Ingredients:

  • 1/2 Cup (8 tablespoons) of room temperature butter
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1/2 cup of milk
  • 2 1/2 cups of blueberries
  • (the recipe calls for 1/4 cup of sugar for the topping but I did not add sugar to mine)
  • 12 cup muffin tin

Pre-baking:

  1. Pre-heat oven to 375 degrees
  2. Line muffin tin with paper

Baking Instructions:

  1. Beat together butter and sugar until well combined (I used a handheld mixer))
  2. Add the eggs one at a time (I used a handheld mixer) until light and fluffy and then add the next egg
  3. Mix milk and vanilla together in a separate bowl
  4. Mix flour and salt together in a separate bowl
  5. Sift baking powder into flour and salt mixture
  6. Add flour and milk alternatively to the butter, eggs and sugar combination stirring until fully mixed
  7. Mash 1/2 cup of berries
  8. Add mashed berries and whole full berries to the batter
  9. Scoop the batter into muffin tin (only filling 1/4 cup)
  10. Bake for 30 minutes – or wait until golden brown and toothpick comes out clean from the center of the muffin
  11. Remove muffins from the oven and move them to rack to cool

AND ENJOY!!

Here’s a picture of the muffins I baked last weekend. Please let me know if you try them out and if you have any suggestions or changes!

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