Sunday, June 19, 2011

Blueberry Muffins

These make for a great weekend morning breakfast when blueberries are in season. Simply delish.

  • 2 cups flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • 1 cup milk 
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries (I use 1 1/2 cups)

  1. Preheat oven to 400 degrees. Place cupcake liners in cupcake pan. Fill unused cups with water. 
  2. In a bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together milk, eggs, and melted butter until smooth.
  3. Add the flour mixture to the egg mixture until evenly incorporated. Stir in blueberries.
  4. Spoon the batter into the prepared muffin pans, filling each cup about three fourths full. 
  5. Bake until toothpick inserted to the center comes out clean, about 15-20 minutes. 
  6. Makes approx 16 muffins

1 comment:

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