Nothing beats fresh homemade blueberry muffins for a special breakfast treat. For extra flavorful muffins, swap out buttermilk in place of the regular milk for a little extra tanginess, and add some lemon zest for a subtle hint of citrus to bring out the flavor of the berries.
Ingredients:
• ½ cup softened butter
• 1 ¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoons sugar
Preparation:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.