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Blueberry Muffins
| Who doesn't love a
Blueberry Muffin for breakfast? Enjoy these muffins on the
weekend, or make an extra batch and have blueberry muffins for
breakfast all week long.
We recommend
Dine Without Whine for even more quick and easy dinner
recipes, delivered to your email inbox every week along with a
grocery list.
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INGREDIENTS:
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 pint fresh blueberries - rinsed, drained
and patted dry
- 2 tablespoons white sugar
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DIRECTIONS:
- Position rack in the middle of oven.
Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin
pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the
butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs
one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat
in the flour mixture alternately with the buttermilk, mixing just until
incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix
the rest of the whole blueberries with the remaining 1/4 cup of the flour,
and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly
with sugar.
- Bake in preheated oven for 30
minutes, or until golden brown, and tops spring back when lightly tapped.
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