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AND, YUMMY SOUTHERN BLUEBERRY MUFFINS
Yield: 12-18 Muffins, depending on size of tins
2 cups all-purpose flour
2 teaspoons double acting baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 extra large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk
2 cups fresh blueberries
1 tablespoon sugar mixed with ¼ teaspoon ground nutmeg
| 1. |
Preheat oven to 375˚F. |
| 2. |
Sift together flour, baking powder and salt. |
| 3. |
Cream butter with the sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. |
| 4. |
Beat in flour mixture alternately with the milk, half at a time. |
| 5. |
Gently fold blueberries into batter. Spoon into greased muffin tine, filling three-fourths full. |
| 6. |
Sprinkle tops with nutmeg sugar. Bake for 25 minutes or until golden. Let cool slightly. Run a knife around edges of muffins and turn pan upside down to remove. |
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