Wednesday, March 29, 2017

Blueberry Muffins

We are continuing to explore various blueberry recipes and these were a great breakfast treat! We made them on a Saturday morning and they were quick to assemble and absolutely delicious! They were very moist and super yummy! We will definitely make these again. This recipe made quite a bit. It made 24 regular muffins and 12 mini ones.

Here is the original recipe:

Close up!

Cupcake tower!


1⁄2 cup butter, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1 cup milk
2 1⁄2 cups fresh blueberries

For Topping:
1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg


1. Heat oven to 375°.
2. Grease 24 regular-size muffin cups (or 12 large size muffins) and 1 12 - mini muffin pan
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch. Note- the mini -muffins were done after 9 minutes for us. 

What we liked:

These were soo good! The topping on top made it wonderfully crispy. 

What we didn't like:

We covered the muffins too early - before they were cooled all the way and they got a little spongy for the next day - but the first day they were great and this is nothing that has to change in the recipe, just need to be mindful in making sure they cool completely before covering. 

What Kaspian thought about it:

He is still not into blueberry baked goods. 

Next time:

No changes! Yum!

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