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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blueberry Cake Muffins Recipe

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This recipe for Blueberry Cake Muffins is from The Bake Shop, 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:  
2 C. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, softened
1 C. granulated sugar
2 eggs, unbeaten
1 tsp. vanilla extract
1 tsp. grated lemon peel
1/2 C. milk
1 C. fresh or thawed frozen blueberries
Confectioners’ sugar
Directions:
Directions:
Preheat oven to 375 degrees. With paper liners, line 18 muffin-pan cups (2 1/2-1 1/4 inches), or grease cups well.

Sift flour with baking powder and salt. Set aside. In a large bowl, with an electric mixer on high speed, beat butter, granulated sugar, eggs, lemon zest and vanilla until light and fluffy, about 4 minutes. Scraping down the sides of the bowl with a rubber spatula. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour. Beat until just smooth. Gently fold in blueberries with a rubber spatula just until combined. Spoon about 1/4 cup batter into each prepared muffin cup, about 2/3 full. Bake 20 to 25 minutes, or until golden brown and a cake tester comes out clean. Remove muffins to a wire rack; cool slightly. Serve warm or cold, dusted with confectioners’ sugar. Makes 18 muffins.
Personal Notes:
Personal Notes:
This is my all time favorite recipe for Blueberry Muffins. Since I have a large muffin tin, I make six big muffins.

 

 

 

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