Blueberry Muffins

Blueberry Muffins

Source:  Helena Bakes


NOTE:  The blueberries were local and I made a couple of minor changes to the recipe. I subbed sour cream for most of the milk and added a 1/4 teaspoon of baking soda.

1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)

Preheat oven to 375°. Line muffin tins with paper or foil liners.

Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.

In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.

Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to overmix – overmixing will result in tough muffins.

Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.

Makes 18 muffins.



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