Title: The Best Blueberry Muffins
Categories: Muffins, Fruits, Breakfast
Yield: 12 Muffins
1/2 c (1 stick) butter; at room
-temperature
1 c Granulated sugar; or slight-
-ly less depending on tart-
-ness of blueberries
2 lg Eggs
1 ts Vanilla extract
2 ts Baking powder
1/4 ts Salt
2 1/2 c Blueberries; mash 1/2 cup
-with a fork
2 c All-purpose flour
1/2 c Milk
1 tb Sugar mixed with
1/4 ts Ground nutmeg
Heat oven to 375 F. Grease 12 regular muffin cups, including the
area between each cup, or use foil baking cups.
In a medium-size 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.
Mix mashed berries into batter.
Fold in half the flour with a spatula, 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. Let muffins cool at
least 30 minutes in the pan before removing.
from Muffins by Elizabeth Alston typed by Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 09-18-94
