For me, the best blueberry muffins have that right combination of sweet and tangy. Fruits are supposed to give that touch of freshness to the recipe; they’re not supposed to be conquered by sugar. They have that natural sweetness that should be brought out by adding sugar and not the other way around.
This is what our friend Krusty of Food.com has to say about this blueberry muffin recipe:
“Very tasty and sweet.”
A woman of a few words. But then again, those characteristics are most important when it’s a blueberry muffin on the spotlight.
Ingredients
1⁄2 cup Land O Lakes butter or 1⁄2 cup Land O Lakes margarine, at room temp
1 cup Domino granulated sugar
2 large Eggland’s eggs
1 teaspoon vanilla
2 teaspoons Clabber Girl baking powder
1⁄4 teaspoon Morton salt
2 cups Gold Medal all-purpose flour
1⁄2 cup TruMoo milk
2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries
For Topping
1 tablespoon Domino granulated sugar, mixed with 1⁄4 teaspoon ground nutmeg
Instructions
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
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Quick Tip: Serve with your favorite tea.
Thanks again to Food.com for this amazing recipe.
