Blueberry muffins



INGREDIENTS

  • 2 eggs room temperature
  • ½ cup salted butter softened
  • 1 cup granulated sugar
  • 1 ¾  cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup whole milk
  • 2 cups fresh blueberries washed & dried
  • 2 Tablespoons all-purpose flour


 INSTRUCTIONS

 

  • Bring all ingredients to room temperature.
  • Preheat oven to 375°
  • In a large mixing bowl place the eggs, sugar, and butter.  Beat them on low using the hand mixer until they are creamed together.  
  • Next add 1 & ¾ C of flour, baking powder, milk, plus the vanilla and almond extracts.  Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.
  • In a small bowl stir together the fresh (or frozen blueberries – see note below) with 2 TB of flour. Toss so the berries are coated. 
  • Add the blueberry flour mixture to the batter and fold them into the batter carefully using a rubber spatula. 
  • Once the batter is mixed thoroughly and the blueberries are stirred in and evenly distributed, it is ready to spoon into the muffin tin.  Use a nonstick pan or spray with nonstick spray.  I find using paper liners with small muffins isn’t ideal and the openings seem to not allow for enough batter plus paper. Finally, using a teaspoon, spoon in enough batter to fill each muffin opening about 90% full.
  • Bake them at 375° for 16-18 minutes.  A toothpick inserted in the center should come out clean.
  • Once done baking, remove them carefully from the muffin tin and place them on a baking rack to cool. Once they are cool enough to handle, enjoy the homebaked muffins warm and fresh from the oven. 
  • To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator).  They will remain fresh and moist for up to 5 days.


https://theshortordercook.com/wprm_print/6783

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