Sunday, March 18, 2012

Blueberry Muffins

I've been making these muffins for as long as I can remember.  It was the first muffin that I ever tried making on my own, so it's a great recipe for beginners.  I've tried making these before both with fresh blueberries and defrosted frozen berries, but I find they they turn out best when you use frozen berries.  This recipe makes 12 muffins. 

- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/4 cup sugar
- 7 tbsp butter, plus more for tins
- 1 egg, plus 2 egg yolks
- 1 tsp vanilla extract
- 1 cup milk
- 1 3/4 cups frozen blueberries

Preheat oven to 375 degrees. 

In a large bowl sift together flour, baking powder and salt.
Using an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy.  Add egg, egg yolks and vanilla and mix until well combined.

Set mixture on low and add flour and milk, alternate between the two, beginning and ending with flour.

Remove bowl from mixer and stir in frozen blueberries by hand.

Butter muffin tin and divide batter evenly among spaces.  Bake in preheated oven until muffins are lightly golden, about 30-35 minutes. 

Cool in pan for about 10 minutes before transferring to a wire rack to cool.


- Nutritional Info (per muffin) -
Calories - 263   Fat - 8    Carbs - 47     Protein - 6    Fibre - 2

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