Grease and flour the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350F. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed till light and fluffy:
4 ounces (1 stick) unsalted butter
1 1/3 cups sugar
Add and beat on medium speed to combine:
2 large eggs
3/4 teaspoon vanilla extract
On a piece of wax paper, sift together:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Mix the dry ingredients into the butter and egg mixture at low speed just till combined.
Add and mix till combined:
1 cup buttermilk
Fold in:
9 ounces (2 cups) fresh/thawed frozen blueberries
Scoop the batter into the prepared molds, filling each to the top of the paper liner.
Bake for 25 to 30 minutes.
Cool on a rack for 5 to 10 minutes before removing the muffins from their pan.
Recipe is from Little Cakes from the whimsical bakehouse
Kaye Hansen & Liv Hansen
Ps: Technically blueberries harvest is just over but we are still getting fresh and juicy ones from Walmarts, so yummmy in muffins!
No comments:
Post a Comment