This is a classic blueberry muffins recipe. I’m not a blueberry fan or a muffin fan, but others are so I had to venture out and give it a big old try. Cheers to another outstanding recipe that I didn’t tweak at all. The muffins came out nice, light, fluffy and with a nice texture and taste.
A must bake for winter, breakfast or even the summer months.
(The original recipe can be found here). A duplicate of the recipe is below.
Ingredients
½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Step 2
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberry muffins.
Step 3
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
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