Blueberry muffins

>> Monday, January 18, 2010


On this sunny morning, celebrating Martin Luther King Junior Day, I whipped up some enormous blueberry muffins that were just divine. There are few things that compare to a good blueberry muffin while sipping coffee and watching Live with Regis and Kelly (something I never get to do).  Follow this recipe and you will be enjoying a delightful blueberry muffin in about 25 minutes.

Position a rack in the center of hte oven and preheat to 400 degrees.  Grease a standard or large muffin pan or line with paper cups. 

Whisk together thoroughly in a large bowl:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Whisk together in another bowl:

2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light brown sugar
4 to 8 tablespoons warm melted unsalted butter (4 if you will be eating the muffins immediately, 8 if you are saving them for later)
1 teaspoon vanilla

Add to the flour mixture and mix together with a few light strokes just until dry ingredients are moistened.  Do not overmix; the batter should not be smooth. 

Add to the mixture:

1 1/2 cups fresh washed blueberries and fold together

Divide the batter among the muffin cups and bake until a toothpick comes out clean.  12 to 15 minutes for standard size muffins, 15 to 20 minutes for large muffins.  Let cool for 2 to 3 minutes before removing from the pan and serve as soon as possible.  Enjoy!

2 comments:

Ed Schenk January 18, 2010 at 2:04 PM  

Blueberry is my favorite muffin. The photo looks great

Emily January 18, 2010 at 3:27 PM  

Thanks Ed! Using my leftover blueberries to make a blueberry frozen yogurt. Stay tuned for the recipe.

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