Blueberry Muffins

Kusina ni Manang

Ingredients:

8 tbsp (1 stick) soft unsalted butter
1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour (preferably bleached--gives a whiter color)
2 teaspoons baking powder
1/2 cup buttermilk or milk
1 pint blueberries, rinsed, drained and dried
One 12-cavity muffin pan with paper liners

Instructions:

From the kitchen of: Sarah

(click to enlarge photos)

Canning Recipes

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Tip:

As with any other quickbreads, NEVER OVERMIX.

Use the freshest blueberries.

Never forget to use the paper liners (instead of just greasing the muffin pan) because blueberries tend to stick to the pan so much it gets so hard to take them off without causing damage to the cupcake.

Any other fresh fruit can be used in place of the blueberry. As of the making of this page, I am contemplating on makeing peach muffins.

As substitute for buttermilk, I used 1 tbsp of vinegar added per cup of milk.

Blueberry Muffins

Mash with a fork 1/4 of the blueberries; prepare dry ingredients together except sugar.

1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. Cream the butter with the sugar and salt by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the buttermilk.

3. Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.

4. Spoon the batter into the muffin pan. Sprinkle the tops with some sugar.

5. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.

mix the crushed blueberries with the batter

spoon onto muffin cups (should be with paper liners!)

cool on a wire rack before removing from the pan

alternately add the flour and the buttermilk while mixing

This page was made on
Sept.1, 2004