Blueberry Muffins
By Tested and perfected in the Sur la Table kitchen
Blueberry Muffins
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 18 muffins
- ½ cup unsalted butter, softened
- 1 cup sugar, granulated
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- 16 ounces blueberries (thawed if using frozen)
- 2 cups all-purpose flour
- ½ cup milk
Great for breakfast on the go or a mid-afternoon pick-me-up, these classic muffins come together quickly and easily.
Line 18 muffin cups with paper liners and preheat oven to 375°F.
Beat butter and sugar in a standing mixer (or with a hand mixer) until pale and fluffy.
Beat in eggs one at a time. Beat in vanilla then add baking powder and salt.
Fold in half the flour and mix in the milk, add the remaining flour and stir just until combined.
Add the blueberries then scoop the batter into cups (fill about 2/3 of the cup).
Bake for about 25 minutes until golden brown and cooked through. Let cool at least 30 minutes in pan before removing from muffin tin.
Line 18 muffin cups with paper liners and preheat oven to 375°F.
Beat butter and sugar in a standing mixer (or with a hand mixer) until pale and fluffy.
Beat in eggs one at a time. Beat in vanilla then add baking powder and salt.
Fold in half the flour and mix in the milk, add the remaining flour and stir just until combined.
Add the blueberries then scoop the batter into cups (fill about 2/3 of the cup).
Bake for about 25 minutes until golden brown and cooked through. Let cool at least 30 minutes in pan before removing from muffin tin.