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Blueberry Muffins

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Ingredients

2 cups Flour sifted
1 and 1/2 tsp Baking Powder double-acting baking powder
1/4 tsp Salt
1/2 cup Butter softened
1 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1/2 cup Milk
1 cup Blueberries fresh or drained, thawed frozen blueberries

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Blueberry Muffins

Cuisine:
  • Medium

Ingredients

  • 2 cups Flour
    sifted
  • 1 and 1/2 tsp Baking Powder
    double-acting baking powder
  • 1/4 tsp Salt
  • 1/2 cup Butter
    softened
  • 1 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 1 cup Blueberries
    fresh or drained, thawed frozen blueberries

Directions

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Steps

1
Done

Night before:

With paper liners, line 18 muffin-pan cups or grease them well.
2
Done

Sift flour with baking powder and salt.

3
Done

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.
4
Done

At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.

5
Done

With rubber scraper, gently fold in blueberries just until combined.

6
Done

Scoop about 1/4 cup batter into each prepared muffin cup, to fill each about two thirds full. Refrigerate overnight.
7
Done

To serve next day:

Preheat oven to 350°.
8
Done

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.

Marie DePadova

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