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Blueberry Muffins

Western.Chefs's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 12 1⁄3 Tablespoon (2 Tablespoons Plus 2/3 Cup)
  Ground cinnamon 1⁄2 Teaspoon
  Ground mace/Nutmeg 1⁄4 Teaspoon
  Unsalted butter/Margarine 1⁄2 Cup (8 tbs) (At Room Temperature)
  Eggs 2 Large
  Vanilla 1 Teaspoon
  Blueberries 3 Cup (48 tbs), washed and stemmed (Fresh / Dry Packed Frozen)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 375°F. Grease 12 regular-size or 36 mini muffin cups or line with paper liners. Onto a piece of wax paper, sift the flour, baking powder, and salt. In a cup, mix 2 tablespoons of the sugar with the cinnamon and mace.
2. In a medium-size bowl, with an electric mixer set on high, beat the butter until creamy. Add the remaining 2/3 cup of sugar, then the eggs, one at a time, then the vanilla, beating until the mixture is light yellow and fluffy.
3. With a potato masher, mash 1 cup of the blueberries and stir them into the egg mixture with a wooden spoon. Using a wooden spoon, stir in the flour mixture, alternately with the buttermilk, just until blended. Fold in the remaining 2 cups of whole blueberries. Fill each muffin cup almost full, then sprinkle with the spiced sugar.
4. Bake for 25 minutes for regular-size or 15 minutes for mint muffins or until golden. Cool the muffins in the pan on a rack for 5 minutes before removing them. Serve with Strawberry Butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
18

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