Sunday, May 20, 2012

The Best Blueberry Muffins

The Best Blueberry Muffins

Made these muffins for our grandson's first communion party today, and they were a hit.   The secret is a 1/2 cup of smashed
blueberries on top of two cups of regular blueberries.  The recipe is a keeper.
The Best Blueberry Muffins
(from Muffins by Elizabeth Alston)

Makes 12 extra large muffins

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 t. vanilla extract
2 t. baking powder
1/4 t. salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 t. sugar mixed with 1/4 t. ground nutmeg

Heat oven to 375 degrees.  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 in mashed berries.
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.
Each muffin is packed with blueberries!  They are moist and delicious. 


1 comment:

  1. The kids and I made today, delicious! Glad you shared!