Sunday, March 8, 2009

The Best Blueberry Muffins

I tried this recipe for the first time last week and they turned out pretty good. I used my new nonstick Pampered Chef muffin pan and they cooked perfectly. Overall they could have been a little sweeter (due to the tartness of the blueberries) but I would definitely make this recipe again! Enjoy!


The Best Blueberry Muffins

½ c butter
1 c sugar
2 eggs
1 tsp vanilla
¼ tsp salt
2 tsp baking powder
2 c flour
½ c milk
2 ½ c blueberries

1 T sugar
¼ tsp nutmeg or cinnamon

Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20 to 30 minutes, until golden brown and springy to touch.

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