I have been craving blueberry muffins, so one morning recently I was up early and made a batch. They were so good, jam packed with blueberries and the perfect muffin.. fluffy and light. I wish I had one to eat right now! They were delicious right out of the oven and later in the day I toasted them and spread on butter. My son suggested making them next time with chocolate chips and I think he is right, the batter would work perfectly with chocolate chips or other berries. I will give those ingredients a try next time and let you know how they turn out.
If you are looking for other breakfast treats, the Raspberry Baked French Bread is a real show stopper or try the Apple Cider Donuts which are a huge hit with everyone I have ever served them to. Who doesn’t love a fresh baked treat for breakfast?
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 2 1/4 cups fresh blueberries
- 2 tablespoons turbinado sugar
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- Beat in the vanilla extract
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
- Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.
- Sprinkle the turbinado sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean.
- Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
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