The Best Blueberry Muffins
One thing I have learned during this “quarantine” COVID-19 time is how to use what food I have at home. I noticed that I had an excess amount of blueberries. I decided to freeze some (to make smoothies) and use the remaining blueberries in blueberry muffins. This recipe was perfected the second time around, with fresh, juicy blueberries and a sugar crust, these are the best blueberry muffins….let me know what you think!
Ingredients:
½ cup of salted butter, softened
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup low fat milk
2 cups blueberries (washed and drained)
4 teaspoons sugar
Instructions:
Preheat oven to 375 degrees.
Line a 12 cup standard cupcake/muffin tin with cupcake liners.
Using a hand mixer, cream the butter and 1 1/4 cups sugar in a medium sized bowl.
Add the eggs to the mixture, one at a time, beating well after each addition.
Add vanilla to the butter/sugar/eggs mixture.
In a separate bowl, sift together the flour, salt, and baking powder.
Add the dry ingredients and milk to the creamed mixture, alternating dry ingredients with the milk ingredients.
Crush a 1/2 cup of blueberries with a fork, and mix into the batter.
Fold the remaining whole berries into the mixture.
Fill the cupcake liners with batter.
Sprinkle the 4 teaspoons sugar over the tops of the muffins.
Bake at 375 degrees for about 30 minutes.
Remove muffins from tin and cool.
ENJOY!!