Blueberry Muffins

A few times a year King Arthur Flour publishes a magazine called Sift.  Every time one comes out my friend Jane and I pick up a copy.  So many wonder recipes!  This muffin recipe is from the Spring 2019 edition.  I made these today to accompany our crab meat quiche for a perfect brunch.

Ingredients:

1/2 cup unsalted butter at room temperature

1/2 cup sugar plus 2 T for sprinkling

2 large eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 cups AP flour

1/2 cup milk

2 1/2 cups  fresh blueberries

Preheat the oven to 375.  Line a muffin tin with papers and lightly grease the papers.

In a medium bowl, beat together the butter and 1/2 cup sugar until combined.  Add the eggs, one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Stir in the baking powder, salt, and vanilla.  Add the flour, alternating with the milk, stirring gently until combined.  Scrape bottom and sides of the bowl.  Mash 1/2 cup of the blueberries and add mashed and whole blueberries to the batter stirring  to combine and distribute.

Scoop the batter into the prepared pan.  I used my ice cream scoop.  Sprinkle tops with the remaining 2 T of sugar.

Bake for 25-30 minutes until light golden brown and a cake tester inserted into the center comes out clean.  Let cool in the pan for 5 minutes.

I served ours with crab quiche but they’re perfect for breakfast on their own with a cup of hot coffee or a glass of milk.

NOTE:  My muffin pans are dark so I reduced my oven temperature to 350.

Thank you King Arthur for your great recipes that inspire!