BLUEBERRY MUFFINS

 Position a rack in he center of the oven. Preheat the oven to 400 degrees. Grease a standard 12 muffin pan or line with paper cups.

Whisk together in a large bowl:

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)

Whisk together in another bowl:

2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light brown sugar
4 to 8 tbsp warm melted unsalted butter or vegetable oil
1 tsp vanilla

Add to the flour mixture and mix together until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Fold in:

1-1/2 cups fresh or frozen blueberries

Divide the batter among the muffin cups. Sprinkle with:

Cinnamon
Sugar

Position a rack in the center. Bake until a tooth pick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let stand 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

 

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