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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 cups fresh or frozen blueberries |
topping: |
3 tablespoons sugar |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
2. Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
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