Blueberry Muffins

Photo by Ruth G.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 6

    tablespoons unsalted butter, room temperature, plus more for tins

  • 3

    cups plus 2 tablespoons all-purpose flour

  • 3

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1 1/4

    cups sugar, plus more for sprinkling

  • 1

    large egg

  • 2

    large egg yolks

  • 1

    teaspoon pure vanilla extract

  • 1

    cup milk

  • 1 3/4

    cups blueberries

Directions

Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

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