Blueberry Muffins
Ingredients:
1 1/4 cups fresh blueberries
2 cups flour
1/2 cup plus 1 tlbsp sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup butter milk or plain yogurt
1 teaspoon vanilla extract
5 tablespoons butter, melted
1.Position a rack in the center of the oven and preheat to 400 F. Line muffin tins with paper liners or generously butter both the cups and top surface of the muffin pan around the cups. Rinse the bluberries and dry them on paper towels.
2. In a large bowl stir together the flour. 1/2 cup of the sugar, baking powder, baking soda, and salt. make a well in the center.
3. In a medium-sized bowl, whisk the egg and then whisk in the buttermilk or yogurt, vanilla, and melted butter. Pour this mixture all at once into the dry ingredients. Quickly stir just to partially blend; add the blueberries. Carefully fold together just to moisten: the batter will be thick and lumpy. Spoon it into the muffin cups, dividing it equally among them; the cups will be full. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 25 to 30 minutes. When done, the tops will spring back when lightly touched. Let cool in the pan for 5 minutes and then carefully remove and cool on a rack. If you have not used paper liners, loosen each muffin and tilt it in its cup (this prevents the bottom from becoming soggy). Cool for 10 to 15 minutes. Serve warm. This recipe I have been making since my kids were very little....they always get eaten before they get cold........
1 1/4 cups fresh blueberries
2 cups flour
1/2 cup plus 1 tlbsp sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup butter milk or plain yogurt
1 teaspoon vanilla extract
5 tablespoons butter, melted
1.Position a rack in the center of the oven and preheat to 400 F. Line muffin tins with paper liners or generously butter both the cups and top surface of the muffin pan around the cups. Rinse the bluberries and dry them on paper towels.
2. In a large bowl stir together the flour. 1/2 cup of the sugar, baking powder, baking soda, and salt. make a well in the center.
3. In a medium-sized bowl, whisk the egg and then whisk in the buttermilk or yogurt, vanilla, and melted butter. Pour this mixture all at once into the dry ingredients. Quickly stir just to partially blend; add the blueberries. Carefully fold together just to moisten: the batter will be thick and lumpy. Spoon it into the muffin cups, dividing it equally among them; the cups will be full. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 25 to 30 minutes. When done, the tops will spring back when lightly touched. Let cool in the pan for 5 minutes and then carefully remove and cool on a rack. If you have not used paper liners, loosen each muffin and tilt it in its cup (this prevents the bottom from becoming soggy). Cool for 10 to 15 minutes. Serve warm. This recipe I have been making since my kids were very little....they always get eaten before they get cold........