Old-Fashioned Blueberry Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe. Ingredients:
1 cup milk |
1/2 cup butter |
1 1/2 teaspoons orange zest |
1 1/2 teaspoons vanilla extract |
2 large eggs |
2 cups flour |
3/4 cup sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed |
Directions:
1. Preheat oven to 400F; line twelve muffin cups with paper liners.
2. Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
3. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
5. Variation: You can use raspberries instead of blueberries.
|
|