|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These blueberry muffins are easy to prepare and bake, and they freeze beautifully. Make them in advance and have them ready to reheat for guests.
Top these moist blueberry muffins with some vanilla sugar or a simple cinnamon sugar blend (see below).
- 7 tablespoons unsalted butter (melted and cooled)
- 2/3 cup sugar
- 2 large eggs
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups (9 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon sugar (mixed with 1/2 teaspoon cinnamon or 1/4 teaspoon vanilla extract)
Generously grease 12 muffin cups or spray with nonstick cooking spray or baking spray.
Heat the oven to 375 F.
In the bowl of an electric mixer, combine the melted butter and sugar. Beat until smooth and well blended. Beat in the eggs, then slowly beat in the milk and vanilla and almond extracts.
In another bowl, combine the flour with the baking powder, soda, and salt. Slowly beat into the first mixture until well blended.
With a spoon or rubber spatula, gently fold in the blueberries.
Fill the prepared muffin cups about 2/3 full. For uniform muffins, use a 1/4-cup scoop or measuring cup to measure the batter.
If desired, sprinkle with a mixture of 1 tablespoon of sugar and about 1/2 teaspoon of cinnamon. Or sprinkle a little vanilla sugar over the muffins.
Bake for 18 to 21 minutes, or until the muffins are lightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Let cool in the pan on a rack for 10 minutes. Using a butter knife, carefully loosen the muffins from the muffin cups and remove to a rack to cool completely. Serve right away or freeze the cooled muffins on a rack or sheet pan then transfer to freezer bags and label. Thaw at room temperature or heat in the microwave or oven.
To reheat the frozen muffins, place an unwrapped muffin on a paper towel or paper plate and microwave on full power for about 25 to 30 seconds.
To reheat frozen muffins in the oven, wrap in foil and heat at 350 F for about 10 to 15 minutes.
Makes 1 dozen muffins.
Baking powder and soda interact quickly when combined with wet ingredients, so have the oven preheated and the pan ready before you finish the batter. Combine all dry ingredients separately and mix well; add the dry mixture to the well blended wet ingredients and mix just until moistened. Spoon into the prepared muffin tin and bake as directed.