Blueberry Muffins
Ingredients
The batter
-
½
cup
unsalted butter, softened
-
1¼
cups
sugar
-
2
units
eggs
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
½
teaspoon
salt
-
2
teaspoons
baking powder
-
½
cup
milk
The blueberries
-
2
cups
fresh blueberries, washed, drained and picked over
Topping
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and 1¼ cups of sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Sift together the flour, salt, and baking powder, then add to the creamed mixture alternately with the milk.
- Crush ½ cup of blueberries and mix them into the batter, then fold in the remaining whole blueberries.
- Line a 12-cup muffin tin with cupcake liners and fill them with batter.
- Sprinkle 3 teaspoons of sugar over the tops of the muffins.
- Bake for about 30 to 35 minutes, then remove from the tin and let cool.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
260
Total fat
9g
Total carbohydrates
42g
Total protein
4g
Sodium
184mg
Cholesterol
49mg
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