Southern Blueberry Muffins
These muffins, made with fresh or frozen blueberries, are simple to make and appropriate year round on account of how delicious they are.
Makes
Serving size
Ingredients
Cooking oil spray
½ cup butter, unsalted
2 large eggs
½ cup milk
1 teaspoon vanilla extract
2 cups flour, white all purpose, enriched
2 teaspoons baking soda
¼ teaspoon salt
1 cup sugar
1 ½ cups blueberries, frozen, thawed
Special Equipment:
Standard 3-inch muffin tin
Optional: Paper muffin cups
Instructions
- Preheat the oven to 350°F.
- Spray a standard (3-inch) muffin tin with cooking spray or line tin with paper muffin cups.
- Melt the butter.
- Whisk the eggs, milk, melted butter, and vanilla together in a large bowl.
- Combine the flour, baking soda, salt and sugar in a separate bowl. Stir to distribute evenly.
- Stir the dry ingredients into the milk mixture until combined. Batter will be lumpy.
- Rinse the blueberries with cool water to wash away dark juices to avoid a very purple colored muffin.
- Drain well after rinsing. Add the blueberries to the batter; stir gently to combine.
- Spoon the batter into prepared muffin cups; will make 15 muffins.
- Bake for 20 to 30 minutes or until browned.
- Remove the muffins to cool on a rack before serving.
- Serve warm if possible. Store remaining muffins in a sealed container for up to one week.
Cooking Tip
The muffins will freeze well in an airtight container. Thaw and reheat at 300°F
and serve warm.
Recipe contributed by FamilyCook Productions
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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