The Best Blueberry Muffins

 The Best Blueberry Muffins

1/2 cup butter , room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups all-purpose flour
1/2 cup milk

Directions:

1. Heat oven to 375°.
2 . Grease  12 large size muffin cups or use foil liners
3.  In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4.  Add eggs one at a time, beating after each.
5.  Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7.  Fold in blueberries.
8.  Spoon into muffin cups
9.  Bake 20 to 30 minutes, until golden brown and springy to touch.

* This recipe is an adaption from an original I found on www.food.com

12 thoughts on “The Best Blueberry Muffins”

  1. They look full of yum to me! I made gluten free blueberry muffins and substituted coconut flour, they were such an odd texture otherwise the flavor was good… but I think I'll stick to something like this!

  2. You must have the magic touch… our blueberry bushes died this year… a real shame, but the rest of the garden looks great!

  3. MMMMMmmmmmm, I bet they'd be a HUGE success if you put them on your produce stall 😉 Or, you know what?, if you print out some recipes for something delicious to make with what you've got on there, and put them on your stall for people to take them when they buy something…. Hey? Is that an idea?

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