Blueberry Cupcakes or Muffins
Stop looking for great blueberry muffins, these are delicious!
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
sugar
|
|
| ½ | cup |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | cups |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 355 | ml |
blueberries
|
|
Directions
On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended.
Sift dry ingredients and add alternating with milk.
Mash ½ cup blueberries and stir in by hand. Add rest of blueberries, whole.
Fill muffin cups high and sprinkle with sugar. Bake 375℉ (190℃), 25 to 30 minutes.
Remove from pan carefully.
My notes:
Stop looking for great blueberry muffins, these are delicious! They are in Nick Malgieri's How to Bake listed as Jordan Marsh Blueberry Muffins.
