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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Best of the Best Blueberry Muffins Recipe

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This recipe for Best of the Best Blueberry Muffins is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar
Directions:
Directions:
Preheat oven to 375 degrees. Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops of muffins lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Personal Notes:
Personal Notes:
This is the very best blueberry muffin recipe I've ever made. They are so worth the trouble!!!

 

 

 

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