Old-Fashioned Blueberry Muffins

Old-Fashioned Blueberry Muffins

from food.com
Quick Breads
35 min
12 muffins
229 kcal / serving

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. 1

    Preheat oven to 400F; line twelve muffin cups with paper liners.

  2. 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. 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. 4

    Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.

  5. 5

    Variation: You can use raspberries instead of blueberries.