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Blueberry muffins

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Ingredients/Components

sugar
eggs - 2 item
vanilla - 1 tsp
milk - 1 c
salt - 1/2 tsp
flour - 3 c
baking powder - 3 tsp
blueberries - 2 c
pinch of baking soda - 1 item
sugar as needed - 1 item
unsalted butter 1 stick - 1/2 c

How to make blueberry muffins:

Grease 2 (12-hole) muffin pans; set aside. Preheat oven to 400°. In a large bowl, cream together butter, eggs and sugar. Reserve 3 teaspoons flour. In medium bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in large bowl; sprinkle with reserved flour and turn gently with large spoon until berries are lightly coated. Fold berries into batter. Fill each muffin pan 3/4 full and sprinkle tops with sugar. Bake for 15 to 20 minutes or until muffins pull away from sides of pan and turn golden brown and crumb on sides.

For Apple Muffins: Use basic recipe, substituting apple juice for milk and peeled, diced apples for berries. Sprinkle tops of muffins with cinnamon and sugar.

For Cranberry Muffins: Substitute cranberries, washed and chopped for blueberries. If desired, add more sugar to taste.

For Raisin Spice: Omit blueberries. Add 3/4 cup raisins, 2 teaspoon cinnamon and 1 teaspoon nutmeg to dough.

For Pineapple: Substitute 1 (16 ounce) can of crushed pineapple, well drained for blueberries. Use juice and add enough apple juice or milk to equal 1 cup and substitute for milk in basic recipe.

For Banana: Substitute 3 mashed bananas for blueberries. Sprinkle top with cinnamon and sugar.

Recipe categories: Breads, Quick breads, Muffins.

Rating:

3.7

Average rating: 3.7, total votes: 7

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