1 Picture
Ingredients
- •1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- •2 cups all-purpose flour, plus more for pan
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon salt
- •2 cups fresh blueberries
- •1 1/4 cups sugar
- •2 large eggs
- •2 teaspoons pure vanilla extract
- •1/2 cup milk
- •1/4 teaspoon nutmeg
Details
Servings 12
Adapted from marthastewart.com
Preparation
Step 1
•Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
•In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
•With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
•Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Review this recipe