River's Bend Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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As the owner is a bed-and-breakfast, I'm always looking for new great-tasting breakfast recipes. So when I discovered this blueberry muffin recipe, it immediately became a standard with the country breakfast I serve my guests. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/4 cups sugar |
2 teaspoons baking powder |
1 to 2 teaspoons ground nutmeg |
dash salt |
2 eggs, lightly beaten |
1/2 cup butter or margarine, melted |
1/2 cup buttermilk |
1/2 teaspoon vanilla extract |
2 cups fresh blueberries |
Directions:
1. In a bowl, combine flour, sugar, baking powder, nutmeg and salt. Combine eggs, butter, buttermilk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
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