Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Total time: 45 min
Yield: Makes 12 muffins
Ingredients: u00bd cup softened butter; 1u00bc cups sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups flour; u00bd teaspoon salt; 2 teaspoons baking powder; u00bd cup milk; 2 cups blueberries, washed, drained and picked over; 2 Tablespoons turbinado sugar

By Leslie Blythe Breakfast / Brunch, Dessert, Muffins Baking

June 13, 2018

Blueberry muffins were very big in the '80's. I used to get them as a child at Bloomingdale's in New York City. When I walked into the supermarket the other day I saw these fresh blueberries and decided to make some.

Prep: 15 mins
Cook: 30 mins
Yields: Makes 12 muffins

Ingredients

½ cup softened butter

1¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

2 Tablespoons turbinado sugar

Directions

1Preheat the oven to 375° F.

2Cream the butter and 1¼ cups sugar until light.

3Add the eggs, one at a time, beating well after each addition. Add vanilla.

4Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

5Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

6Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons turbinado sugar over the tops of the muffins, and bake at 375° F for about 30-35 minutes.

7Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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