It took a long, long time, and a lot of pretty good blueberry muffins, before I got the formula right.  The texture and flavor were always good, but the perfect ratio of berries to muffin eluded me.  But finally—this is it!!  Enough berries to satisfy, without overwhelming the sweet muffin.  Just enough sugar for that lovely crisp brown top.  An old-fashion technique is probably part of the secret—-hand mix the batter!! 

  • ½ cup butter
  • ½ cup sugar
  • 1 egg
  • 2 cups flour
  • 3 tsps baking powder
  • 1 cup milk
  • 1 tsp vanilla
  • 1 ½ cup blueberries

Cream butter and sugar—add egg and vanilla and beat well.  Whisk flour and baking powder and add alternately with milk, beating well after each addition.  Dust blueberries with flour and stir into batter.  Spoon into paper lined muffin cups—sprinkle tops with sugar and bake in preheated 350’ degree oven for about 25 minutes

The Kitchen Hive

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