Best Blueberry Muffins
Instructions:
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup granulated sugar (the author says to use slightly less if berries are very sweet)
- 2 large eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries (mash 1/2 cup with fork)
- 2 cups all-purpose flour
- 1/2 cup milk
- Topping
- 1 tablespoon granulated sugar mixed with
- 1/4 teaspoon ground nutmeg
- Preheat oven to 375 degrees F.
- Line 12 muffin cups with foil baking cups and butter the top of muffin tin.
- With electric mixer at medium-high speed, beat butter until creamy.
- Beat in sugar until pale and fluffy. Scrape sides of bowl.
- At medium speed, beat in eggs, one at a time.
- Beat in baking powder, vanilla and salt
- By hand with a wooden spoon, stir mashed blueberries into batter (batter may look curdled).
- With rubber spatula, fold in half the flour, then half the milk.
- Add remaining flour and milk, folding in each just until blended.
- Fold in remaining blueberries.
- Scoop batter into muffin cups (cups will be full).
- Sprinkle with nutmeg sugar.
- Bake 25 to 30 minutes, until golden brown.
- Let muffins cool at least 30 minutes in the pan before removing them.
- Makes 12 muffins.