In observance of peak blueberry season, I give you two recipes. One, a classic, and the other, a new twist on an old favorite.
READY IN: 40 mins
SERVES: 6 YIELD: 12 muffins
- 1/2 cup butter, at room temperature
- 1 1/4 cups sugar, plus 2 teaspoons, divided
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 1/2 cups fresh blueberries
DIRECTIONS: Preheat oven to 350 degrees F. Grease and flour 12 muffin cups.
In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color. Add in eggs one at a time, beating well after each addition.
In a separate mixing bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix. Gently fold in the fresh blueberries.
Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar. Bake for 25-30 minutes or until puffy and golden brown.