Hello! This week’s recipe is my favorite Blueberry Muffin recipe.
I do not like a crumb-topped, super sweet muffin. I just like a flavor-filled, soft muffin that pairs well with my cup of coffee in the morning. This one sure seems to be the one!
I sometimes make a healthier version of this recipe. To do that, I omit the butter and add an equal amount of unsweetened applesauce. I love the texture of the muffin when I do this, and it really cuts the calories in it.
When I make this recipe, I usually freeze most of them in Ziplock bags. This makes several muffins, depending on the size of tins you use. You can even make them in mini-muffin tins, just make sure you reduce the cooking time.
-1 cup sugar
-4 cups flour
-6 teaspoons baking powder
-1/2 teaspoon salt
-1 cup butter, softened
-2 eggs, beat well
-1, 1/3 cups milk
-2 cups blueberries
Beat together with a mixer—eggs, butter and sugar until well blended.
Add in salt, milk, baking powder and flour until batter looks smooth.
With a large spoon, gently stir in blueberries until they are mixed through the batter.
Pour 2/3 full into a muffin tin lined with paper cup holders then bake at 375 degrees Fahrenheit for 25 minutes or until the tops spring back when touched. Enjoy.