These muffins are just like eating cake. They are moist and rich with the subtile flavor of vanilla and chock full of juicy blueberries. During the summer in the Northwest we pick bucketfuls of berries to freeze for winter but the blueberries are best when they are freshly picked.
1/2 cup of butter
1 cup of sugar
2 cups of flour
2 eggs
1/2 cup of milk
2 tsp. baking powder
1/2 tsp salt
2 1/2 cups blueberries
2 tsp. sugar, for the tops1
tsp. vanilla
Cream together the butter and sugar until fluffy. Add the eggs one at a time and mix them in until blended. Mix the dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup of blueberries and add to the mixture. Add the rest of the berries whole stirring into the batter. Pile high in the muffin tins lined with paper cups, then sprinkle the sugar on top. Bake in a 375 degree oven for 30 minutes. Cool in the pan.
No comments:
Post a Comment