Ingredients
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2 cups Floursifted
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1 and 1/2 tsp Baking Powderdouble-acting baking powder
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1/4 tsp Salt
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1/2 cup Buttersoftened
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1 cup Sugar
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2 Eggs
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1 tsp Vanilla Extract
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1/2 cup Milk
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1 cup Blueberriesfresh or drained, thawed frozen blueberries
Directions
Steps
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1
Done
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Night before:With paper liners, line 18 muffin-pan cups or grease them well. |
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2
Done
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Sift flour with baking powder and salt. |
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3
Done
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In large bowl, with electric mixer at high speed, beat butter with sugar, eggs and vanilla until light and fluffy, occasionally scraping side of bowl with rubber scraper - about 4 minutes. |
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4
Done
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At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth. |
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5
Done
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With rubber scraper, gently fold in blueberries just until combined. |
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6
Done
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Scoop about 1/4 cup batter into each prepared muffin cup, to fill each about two thirds full. Refrigerate overnight. |
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7
Done
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To serve next day:Preheat oven to 350°. |
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8
Done
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Bake for 25 - 30 minutes or until golden-brown and cake tester inserted in center comes out clean. Remove muffins to wire rack; let cool slightly. Serve warm. |
