Friday, June 11, 2010

Best Ever Blueberry Muffins!

Ok well today I decided to make muffins today instead of making a card, and I had promised my husband that I would make him some about a week ago! So I tried out a new recipe that I found in one of the many cookbooks that I own. I figured I should use my frozen blueberries before I forgot about them and found them a year later. So I used The Best Blueberry Muffins recipe from the Muffins cookbook by Elizabeth Alston; it was published in 1985. Anyways, here is a picture of how they looked when I took them all out of the oven. I hope you enjoy them as much as I have!

So here's the recipe:
1/2 cup(1 stick) butter, at room temperature
1 cup granulated sugar, or slightly less depending on tartness of blueberries
2 large eggs
1 teaspoon vanilla extract
2teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

   Heat oven to 375 degrees F. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups.
   In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
   Mix mashed berries into batter.
   Fold in half of the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minuets in the pan before removing.

1 comment:

  1. I think you need to make more next time :-)

    ReplyDelete