Wednesday, August 1

BAKE IT: Blueberry Muffins

As we have spoken if many times in the past, I am a muffin lover. A hot cup of tea and a muffin make my world go round.

I recently posted a muffin recipe for Chocolate Chip muffins. Several people noted that they were great but had a different texture than my blueberry muffins. They are right, chocolate chip muffins are more cake like where blueberry are lighter.

Here is a great recipe for light and fluffy blueberry muffins.

Full time: 35-45 minutes (based on muffin pan size)
Makes: 12 large muffins or 24 small muffins (cupcake size)

You will need:

4 eggs
3 cups flour
1 1/2 cups blueberries, fresh or frozen*
1 1/2 cups butter, softened
1 1/2 cups sugar
1 cup sour milk (not sure what sour milk is or buttermilk
4 tbsp vanilla extract
1 tbsp baking powder
1 tsp salt
*optional violet food coloring

*if using frozen, let them fully defrost and gently pat off excess water

Let us begin:

Preheat your oven to 350 and line muffin tin with paper liners or a light coat of butter/flour.

In a large mixing bowl whisk together softened butter and sugar until smooth and creamy.

Whisk in eggs.

Whisk in vanilla, baking powder, and salt.

Add in 1 1/2 cup flour and 1/2 cup sour milk, whisk until well blended.

Add in remaining flour and milk, whisk until well blended. Make sure to scrap sides of bowl to mix all ingredients.

If adding in food coloring, whisk in now and blend until color is even.

Gently add blueberries.

Fold in blueberries until evenly dispersed.

Fill muffin cups 2/3 full and bake in oven for 12-18 minutes if using small cups, 15-25 minutes if using large cups.

Remove from oven and let stand for 10 minutes before serving. Enjoy!