"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ann schnure
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup unsalted butter
2 cups all purpose flour (plus extra for pan)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
1 1/4 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk

Directions:
Directions:
Preheat oven to 375 degrees. Grease or spray a 12 cup muffin tin and then dust with flour, set aside. Whisk flour, baking powder & salt in medium bowl. Place blueberries in a fine sieve or colander over bowl and add 1 1/2 tsps of flour mixture to lightly coat the blueberries shaking to make sure they are well coated. Set aside.
In the bowl of an electric mixer or using a handheld mixer, beat butter & 1 cup of the sugar on medium high speed until light & fluffy about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add reserved flour mixture until just combined. Add milk until just combined. Do not overmix. Use a spatula and fold in blueberries. Divide batter evenly among muffin cups. Sprinkle sugar on top of muffin batter.
Bake rotating pan halfway through until muffins are golden grown and toothpick comes out clean, about 30 minutes. Transfer pan to wire rack to cool at least 10 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Bill's family eats blueberry muffins with dinner! I am always on the hunt for the best recipe and I think this one is it!

 

 

 

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