My little guy loves blueberry muffins. Since they are so simple to make, I really don’t have a good excuse to refuse. This recipe uses quite a bit less sugar than commercial mixes and you get the bonus of fresh berries. Five minutes preparation-twenty minutes baking. If you use paper liners in the cups, clean-up is simple as well. I can take all the time I save and give the poor kid a haircut (insert joke about Mummy's mixing-bowl haircuts).
You Will Need:
2 cups sifted all purpose flour
¼ cup sugar (plus a few pinches for topping)
3 teaspoons baking powder
½ teaspoon salt
¼ cup soft butter
1 egg
1 cup milk
1 cup blueberries (I use frozen and don’t thaw them first)
1 teaspoon vanilla extract (optional)
Preheat oven to 400 degrees F.
Sift dry ingredients together. Cut-in butter with a pastry cutter until a fine meal. Add egg, milk and extract. At last minute, fold in the blueberries with a spatula taking care not to darken the mix. Pour into cups and top each with a generous pinch of sugar. Bake 20-25 minutes. Yields a dozen or 8 large muffins.
You Will Need:
2 cups sifted all purpose flour
¼ cup sugar (plus a few pinches for topping)
3 teaspoons baking powder
½ teaspoon salt
¼ cup soft butter
1 egg
1 cup milk
1 cup blueberries (I use frozen and don’t thaw them first)
1 teaspoon vanilla extract (optional)
Preheat oven to 400 degrees F.
Sift dry ingredients together. Cut-in butter with a pastry cutter until a fine meal. Add egg, milk and extract. At last minute, fold in the blueberries with a spatula taking care not to darken the mix. Pour into cups and top each with a generous pinch of sugar. Bake 20-25 minutes. Yields a dozen or 8 large muffins.
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