These blueberry muffins are one of my favorite southern recipes. The original recipe is from my "Charleston Entertains: Season by Season" cookbook, but i changed it a little. They're the perfect breakfast treat for when you have guests for the weekend or just need a sweet morning pick-me-up.
(learninghowtocook.com)
Yields 12 large/24 small muffins
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
Preheat oven to 375 F and grease/line muffin tins. In a large bowl beat on high: butter, sugar, eggs and vanilla until light and fluffy. In a separate, smaller bowl sift together flour, baking powder and salt. At low speed combine flour mixture in fourths, alternating with milk in thirds, with the sugar mixture. Beat until smooth. Gently fold in blueberries. Fill muffin tins (make sure to fill tins equally so the muffins will cook evenly). Bake for 17-25 minutes (depending on muffin size) or until golden brown.
Start any morning off right with homemade blueberry muffins!
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