Yield: 2 Dozen Muffins
2 cups fresh Blueberries
3 cups All Purpose Flour
2 tsp Baking Soda
½ tsp Salt
1 cup, 2 sticks Butter, softened and each cut into eight cubes
¾ cup Sugar
2 Eggs, room temperature
2 tsp Pure Vanilla Extract
1½ cups Whole Milk
|Blueberry Muffins just out of the oven|
Heat oven to 350.
Spray muffin tins with baking spray.
In a bowl incorporate the flour, baking soda and salt; set aside.
In a separate bowl mix together the butter and sugar until smooth. I did this by hand with a wooden spoon since I did not have a mixer on hand.
Add the eggs and vanilla extract to the butter/sugar and mix until incorporated.
Slowly add the flour mixture to the butter mixture and combine.
|Blueberry Muffins cooling down|
Gently fold in blueberries.
Fill muffin tins 3/4 way and bake for 20-25 minutes or until done.
Test with a toothpick and if it comes out clean, they are ready.
Cool in tin for 10 minutes and then remove muffins and place on wire rack to cool completely.
Do like me and have one warm. Yum.
The Blueberry Muffins recipe is from: