©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Blueberry Muffins

In honor of National Blueberry Muffin day, we had Breakfast for Dinner! Of course I had to make some blueberry muffins.

2 cups flour
2 tsp baking powder
1/4 tsp kosher salt
1 stick of unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup whole milk
1 tsp vanilla extract
1 cup frozen blueberries, thawed

1 tbs sugar
1/4 tsp fresh ground nutmeg

In a large bowl, combine flour, baking powder, and salt.
In a mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time and blend well after each one. Add milk and vanilla.
Stir in you dry ingredients just until moist. Do not over mix!!
Fold in blueberries.
Fill greased muffin cups 2/3rds full.
Combine sugar and nutmeg and sprinkle it over the muffin batter.
Bake on 375 for 20 to 25 minutes. Cool in the pan for 10 minutes then move them to a wire rack.

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