Blueberry Muffins

By RossanaV

Freezer trick. The rule is to bake muffin batter as soon as it is mixed, or you can freeze the batter. Make up the batter and follow the instructions for filling the paper- or foil-lined cups. Then, pop the pans in the freezer. When the muffins are frozen hard, transfer them to a plastic bag or freezer container; write the baking temperature on the bag so you don't have to search for the recipe again later. When you are ready to bake them, put the frozen muffins back in the muffin pans and place them in a preheated oven, increasing the baking time by only 5 or 6 minutes. You can bake all the muffins at once or one to two at a time in a toaster oven.

Ingredients

• 1/2 cup soft butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup blueberries
• 2 cups all-purpose flour
• 1/2 cup milk
• 1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

Preparation

Step 1

Heat oven to 375 F. Grease 12 regular muffin cups or line them with paper baking liners. In a medium-sized 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. Mash 1/2 cup of the blueberries with a fork. Fold into batter. Stir in half the flour, and 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.