Old-Fashioned Blueberry Muffins
Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.
Ingredients
- 1 cupmilk
- ½ cupbutter
- 1 ½ teaspoonsorange zest
- 1 ½ teaspoonsvanilla extract
- 2 largeeggs
- 2 cupsflour
- ¾ cupsugar
- 2 ½ teaspoonsbaking powder
- ¾ teaspoonsalt
- 1 ½ cupsfresh blueberries or 1 1/2 cups frozen blueberries, unthawed
Directions
- 1
Preheat oven to 400F; line twelve muffin cups with paper liners.
- 2
Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
- 3
Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
- 4
Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
- 5
Variation: You can use raspberries instead of blueberries.