This picture doesn't do these amazing blueberry muffins justice. They are so very tasty and the perfect way to start your day! Best of all they are so easy to make and you can adapt the recipe to fit ingredients that you like. I have used raspberries, chocolate chips and even red currants instead of blueberries.
As you can see that you probably have most of the ingredients on hand in your pantry or fridge. Except possibly the blueberries and if you decide you want a blast of lemon then would need to have the lemon or lemon juice.
We start by creaming the sugar and butter together.
I used my stand mixture but you could use a hand mixer.
You want to make sure the butter is at room temperature. You can give it a little help in the microwave if needed. Turn the mixer on and mix together until combined. Mine was a bit clumpy but that is just fine.
Next make sure to crack your eggs in a separate bowl and then go ahead and add them to the mixture.
Mix together until smooth. Smooth might be an overstatement. Next add in the vanilla. I add 2 teaspoons because I always add more than enough of vanilla since it is one of my favorite ways to enhance a recipe.
The next step is pretty easy. Add the baking powder and salt to your flour and combine. Next take a tablespoon of the dry ingredients (the flour mixture) to your bowl of blueberries.
The reason we add a bit of flour to the blueberries is so when the muffins are baking we don't want the berries to all sink to the bottom of the muffins. I am not a chemist so I am not sure what the flour does to the berries but it helps them float in the muffins.
Next step! Alternate your dry ingredients and milk into the batter. See the amazing pictures below.
This helps everything get mixed in the batter smoothly. The next step is entirely optional. I add lemon zest to the batter. I absolutely love anything lemon so it was very natural step to add it. Although you could certainly add a touch of orange zest as well.
The next step is very important! Do not use the mixer or hand mixer to incorporate your blueberries or you will have purple batter. Seriously, I speak from experience. You want to gently stir the blueberries into the batter.
That's it! You are ready to fill the muffin cups. With this recipe you want to fill the muffin liners almost completely full to the top with batter. A couple of mine are less than full as I ran out of batter.
I use coarse sugar and sprinkle on the top of each muffin. I never had kept this in my pantry before so you might not have it. That is okay! Just sprinkle granulated sugar on each muffin top.
Here we go! Set the oven to 400°. Bake the amazing blueberry muffins for 15 minutes or until golden brown and a toothpick inserted comes out clear. Remove from oven and set on a cooling rack. Enjoy!
Amazing Blueberry Muffins by Missy
Recipe level: Easy
Preheat Oven to 400°
Bake time: 15 minutes
Ingredients
3/4 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 heaping cup of rinsed blueberries (if using frozen do not thaw)
Optional-1 tablespoon lemon zest
Directions
Set your oven to 400°.
Cream the butter and sugar together in a mixing bowl.
Add the eggs and vanilla to the mixture.
Combine the flour, baking powder and salt together in a bowl.
Put one tablespoon of the dry mixture (flour) on top of your blueberries and mix. Set aside.
Alternate adding the flour mixture and milk to your wet ingredients.
If you desire, add the lemon zest.
Stir in the blueberries by hand.
Use muffin liners or grease your muffin tin.
Fill almost completely full with the muffin mixture.
Bake for 15 minutes at 400°. Remove from oven and place on a cooking rack.
ENJOY!
Missy Notes
Out of butter? Use oil for this recipe.
Use any berry or chip for this recipe.
Out of milk? Use sour cream or buttermilk.
You can also use mini muffins or jumbo muffin pans for this recipe.
Serve these muffins with Missy's Egg bake.
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