Blueberry Muffins

Blueberry Muffins
Blueberry Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup softened butter

  • 1 1/4

    cups sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups flour

  • 1/2

    teaspoon salt

  • 2

    teaspoons baking powder

  • 1/2

    cup milk

  • 2

    cups blueberries, washed, drained and picked over

  • 3

    teaspoons sugar

Directions

Preheat the oven to 375. Cream the butter and 1 1/4 cups sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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