Blueberry Muffins

I adore blue­ber­ries.  I truly do.  The blue, the berry, the way they bust open when you eat them.  I have high hopes to actu­ally grow them in the yard.   My daugh­ter also has a blue­berry love.  Mak­ing blue­berry muffins one of her favorite things.  Muffins are a great item to have on hand.  Some­times I dou­ble the recipe in hopes of freez­ing half the batch, but usu­ally they are eaten too quickly for me to freeze.

What You Need:

Makes 1 dozen muffins

1/2 Cup (1 stick) unsalted but­ter, soft­ened to room temperature

2 Cups All-purpose Flour

½ Tea­spoon Bak­ing Soda

2 tsp bak­ing powder

1/2 tea­spoon salt

1 Cup Sugar

2 Large Eggs

2 Tea­spoons Pure Vanilla Extract

½ Cup Milk

2 Cups Fresh Blueberries

Topping:

2 Table­spoons Sugar

1/4 Tea­spoon Cinnamon

1/4 Tea­spoon Nutmeg

Pre­heat oven to 375 degrees. If you use muf­fin paper you still will want to but­ter the exposed area of your muf­fin pan. If you do not use muf­fin paper cups then make sure to but­ter the whole pan & lightly dust with flour, tap­ping out excess.

How To Put It Together:

In a medium bowl, sift together all your dry ingre­di­ents.  This includes the flour, bak­ing pow­der, bak­ing soda and salt.  Sift­ing these together will give an light & airy tex­ture to the muffins that will make you want to dive in once they are done.

In the bowl of an elec­tric mixer fit­ted with the pad­dle attach­ment, or using a hand-held mixer cream together your stick of but­ter and 1 cup sugar.  You will use a medium to high speed, it should take about  about 3 minute.  Then add your eggs (one at a time) & mix together.  Now mix in your vanilla and milk.

OK, grab those sifted dry ingre­di­ents & grad­u­ally add those in.  Grad­u­ally or you will get a face full of your dry ingre­di­ents, trust me.

With a rub­ber spat­ula gen­tly fold in your blue­ber­ries. Not too rough, remem­ber this isn’t some no holds bar cage match. You’re only mak­ing muffins.

Now add the yummy mix to your muf­fin tin.  If you are like me and could just eat the tops of the muffins then fill those bad boys up.  In my opin­ion the tops make the muffins.

After you fill your tin, sprin­kle with the sugar/cinnamon & nut­meg mix.  It’s OK because there are blue­ber­ries in there.  It totally coun­ters any sugar, at least that’s what I’m telling myself.

Bake for about 24–28 min­utes at 375 degrees.  You want muffins that are golden brown.  And now sit back, let them cool & get ready for the stam­pede of feet to rush toward you beg­ging for one!

Tagged as: baking, blueberries, blueberry muffins, cooking, easy recipe, food, food and drink, homemade, homemaking, muffins, recipe, simple recipe