Blueberry Muffins

This recipe produces the easiest and best blueberry muffins around everytime. The sweetness of the Blueberries with the soft muffins make it a favourite.

This recipe produces the easiest and best blueberry muffins around everytime. The sweetness of the Blueberries with the soft muffins make it a favourite.

Cook Time 40

Total Time 50

Servings muffins

Ingredients

6 tbsp butter
3/4 cup sugar
2 large eggs
2 cups flour all purpose
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla
2 cups blueberries
1 tbsp sugar
1/2 tsp cinnamon Mix with the sugar.

Instructions

Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.
In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition.
6 tbsp butter, 3/4 cup sugar, 2 large eggs
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 the milk and vanilla. mixing only until smooth. Quickly stir in the berries.
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup milk, 2 tsp vanilla, 2 cups blueberries
Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar.
1/2 tsp cinnamon, 1 tbsp sugar
Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and 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 it out of the pan.
If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool another 10 minutes and try again.

Nutrition