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Blueberry Muffins

By: Marie DePadova • In: Desserts and Baking • Cuisine: American

Ingredients

  • 2 cups Flour (sifted)
  • 1 and 1/2 tsp Baking Powder (double-acting)
  • 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 thawed, drained, frozen blueberries)

Step by Step Instructions

Step 1:  The Night Before: 

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

Step 2:

Sift flour with baking powder and salt.

Step 3:

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.

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:  To Serve The Next Day:

Preheat oven to 350°.

Step 8:

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.

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