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Tuesday, March 10, 2015

Blue Berry Muffins


Ingredients

  • 2 cups all-purpose flour, 
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup  sugar
  • 2  eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 cups fresh blueberries

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter might look a little grainy -- that's okay).

  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin mould
    ; they will be very full. Sprinkle some  sugar evenly on top of the muffins.
  6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

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