Blueberry Muffins

Name: Blueberry Muffins
Total time: 2700 s
Yield: 12-serving
Cuisine: Indian
Ingredients: 8 Tbsps butter , soft . (1 stick); 1 cup sugar; 1/2 Tsp salt .; 2 eggs; 2 Tsps baking powder .; 2 cups all-purpose flour (8.5 oz.); 1/2 cup milk; 1 Tsp vanilla extract .; 2 1/2 cups blueberries fresh , frozen or dried; 2 Tsps sugar . for topping

Justin @cook_7813399

if using frozen blueberries, first thaw them in the microwave and drain the liquid (use it in a smoothie?). Wet berries destroy the muffin's texture.

Justin @cook_7813399

if using frozen blueberries, first thaw them in the microwave and drain the liquid (use it in a smoothie?). Wet berries destroy the muffin's texture.

Saved

Ingredients

45 mins

12-serving

8 Tbspsbutter , soft . (1 stick)
1 cupsugar
1/2 Tspsalt .
2eggs
2 Tspsbaking powder .
2 cupsall-purpose flour (8.5 oz.)
1/2 cupmilk
1 Tspvanilla extract .
2 1/2 cupsblueberries fresh , frozen or dried
2 Tspssugar . for topping

Saved

Steps

45 mins

1

Preheat the oven to 375F. Generously grease a muffin pan, or prepare muffin cups. Grease the top of the pan as well to keep the muffin tops from sticking.
2

Cream together the butter, sugar and salt. Add the eggs and mix well. Add the vanilla and mix.
3

In a separate bowl, whisk together the flour and baking powder.
4

Alternately add some of the flour and some of the milk to the butter/sugar mix, mixing after each addition. Batter should be thicker than pancake batter, but thinner than cookie dough.
5

Fold in the blueberries and stir until just combined.
6

Divide the batter evenly between 12 muffin cups. Sprinkle muffin tops with sugar.
7

Bake for 30 minutes. Cool muffins in the pan for 5 minutes, then invert the pan and slap the muffins out onto a clean counter.
8

Transfer muffins to a cooling rack.