I haven't made muffins in practically forever...I think since Christmas. I love them, especially hot out of the oven with a tall glass of cold milk.
Did you know the Blueberry muffin is the official muffin of Minnesota? While that's not the reason I made them, it would certainly be a compelling reason to. I just like them. A lot. Even though I otherwise hate blueberries.
Did you know the Blueberry muffin is the official muffin of Minnesota? While that's not the reason I made them, it would certainly be a compelling reason to. I just like them. A lot. Even though I otherwise hate blueberries.
Our Favorite Blueberry Muffins
(Source: King Arthur Flour)
6 tbsp butter
3/4 cup sugar
2 eggs
2 cups All-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla
1/4 tsp almond extract
1 1/2 - 2 cups blueberries, fresh or frozen
1 tbsp sugar mixed with 1/2 tsp cinnamon (optional)
(Source: King Arthur Flour)
6 tbsp butter
3/4 cup sugar
2 eggs
2 cups All-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla
1/4 tsp almond extract
1 1/2 - 2 cups blueberries, fresh or frozen
1 tbsp sugar mixed with 1/2 tsp cinnamon (optional)
1. Preheat oven to 350°F. Generously grease muffin cups.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in milk, vanilla, and almond extract, mixing only until smooth. Quickly stir in the berries.
3. Fill the muffin cups 3/4 to almost full. Sprinkle with the cinnamon sugar (I used white sparkling sugars). Bake the muffins for 25-30 minutes or until light golden brown. Place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift out of the pan. If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.
Makes 12 Muffins (or 6 Jumbo Muffins)
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in milk, vanilla, and almond extract, mixing only until smooth. Quickly stir in the berries.
3. Fill the muffin cups 3/4 to almost full. Sprinkle with the cinnamon sugar (I used white sparkling sugars). Bake the muffins for 25-30 minutes or until light golden brown. Place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift out of the pan. If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.
Makes 12 Muffins (or 6 Jumbo Muffins)
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