|I'm pulling one from the archives with this recipe. Ask me why I haven't shared these muffins with y'all yet and I couldn't tell you, let alone could I explain why I haven't baked them since that first time way back when. Perhaps it's my curiousity and endless search for something better that's kept them from being a repeat. I love a good blueberry muffin. The sweetness mixed with the slight tartness of the blueberries. Paired with a cup of coffee you've got the perfect breakfast, but accompanied by a glass of milk you've also got a great afternoon snack. |
I haven't eaten these blueberry muffins in a long while, but I don't know off hand of anyway they could be improved upon, unless you add a sprinkling of struesel on top, but that would take away from the picture perfectness of these "Really Good Blueberry Muffins". Maybe it's the baker in me paired with the blogger in me, but I find eminent satisfaction in those times when I bake something that is not only delicious but also makes you say, "Wow, that looks good!" And, I think this is one of those recipes.
Unfortunately, I have no idea the original source. But, I'm thinking I may have possibly gotten the recipe from The Ultimate Muffin Book, I can't swear to it though. Regardless, if you like blueberry muffins, give these a try.
Really Good Blueberry Muffins
1/2 c. (1 stick) unsalted butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
3/4 c. milk
1 3/4 c. flour
1 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp salt
1 c. blueberries
2 Tbsp flour
Sift together (1 3/4 cup) flour, cinnamon, baking powder and salt, set aside. Cream together butter and sugars. Beat in egg and milk until smooth. Add sifted dry ingredients and mix just until moist. Lightly toss blueberries with 2 Tbsp flour, and gently fold into batter. Fill well-greased or paper lined muffin tins nearly full.
Bake at 400 degrees for 20 minutes.
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