Blueberry Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 tablespoons plus 2/3 cup sugar | ||
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 teaspoon ground mace or nutmeg | ||
| 1/2 cup unsalted butter or margarine, at room temperature | ||
| Eggs | 2 Large | |
| Vanilla | 1 Teaspoon | |
| Frozen blueberries | 3 Cup (16 tbs), thawed | |
| 1/2 cup low-fat buttermilk | ||
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.
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.
Chef
