BEST EVER BLUEBERRY MUFFINS
Bursting with berries, these are the best blueberry muffins of all! The secret is in the extra 1/2 cup of berries, which are mashed and then added to the batter.
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2-1/2 cups fresh blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
- Heat oven to 375 degrees. Grease 12 regular muffin cups, or use foil or paper baking cups
- In a medium sized bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in the eggs, one at a time. Beat in vanilla, baking powder, and salt.
- Mix mashed berries into batter.
- Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
- Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
- Bake 25 - 30 minutes, or until golden brown. Let muffins cool about 30 minutes in pan before removing
On the 4th of July serve these on Vietri's Rosso Vecchio Square Platter!
