| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; room temperature |
| 1 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Blueberries |
| 2 |
c |
Flour |
| 1/2 |
c |
Milk |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Nutmeg |
INSTRUCTIONS
Bursting with berries, these are the best blueberry muffins of all. The
secret is an extra half cup of blueberries, which are mashed and then added
to the batter.
Mash 1/2 cup blueberries with a fork. Mix 1 tablespoon sugar with nutmeg.
Heat oven to 375 F. Grease 12 regular muffin cups, including the area
between each cup, or use foil baking cups.
In a medium-size bowl, beat butter until creamy. Beat in the sugar until
pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking
powder, and salt.
Mix mashed berries into batter.
Fold in half the flour with a spatula, then half the milk. Add the
remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30
minutes in the pan before removing.
Source: Muffins By Elizabeth Alston
Posted to MM-Recipes Digest V4 #054 by Linda Place
<placel@worldnet.att.net> on Feb 22, 1997.
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