Still going through my old recipes (with old photos) things that we have made in the past. Found our Blueberry Muffins that are delish!! So moist, and sweet just the way I love it. Its almost like a cake muffin than a drier blue berry muffin you may be used to. But I prefer them moist and sweet. And this one is just that.
400 degrees for 20 minutes (our oven bakes fast.. it cooked in 12 minutes)
Makes approx 20 muffins.
3/4 cup butter
1 cup sugar
3/4 cup milk
1 tblspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (dont go over trust me)
1 tablespoon of flour (you’ll need later)
Cream butter and sugar. Add milk and egg and vanilla and beat till smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened (do not beat this- if you overmix you get crumbly muffins). Toss blueberries with the extra flour, then fold into batter. Fill well-greased muffin pan 2/3 full with batter. Bake 400 degrees for 20 minutes.
Just before we put them in the oven, Chad lightly sprinkled the top with sugar so they were shiny/cystaly when they came out. Gave it a little crunch on the top.