“I Found My Thrill On Blueberry Hill.” ~ Fats Domino
Let’s Blog Over Blueberry Muffins…
Nom Nom Nom! Just thinking about these muffins make me excited. Lots of blueberries make these muffins especially delicious, and this is my go to recipe year round. I make these a lot during the school year for Skylar and Aven. Sometimes I don’t feel like cooking them a big breakfast, but I still want them to have something healthy and yummy. Try making these. You won’t be disappointed.
What You’ll Need
- 8 Tbs. (1 stick) unsalted butter, cut into 3 equal pieces
- 2 cups all-purpose flour
- 1/2 cup plus 2 teaspoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 cup blueberries, rinsed and dried
- Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Remove the pan from the heat and set the butter aside to cool.
- Preheat an oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
- In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
- Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
- Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
- Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.