Monday, February 23, 2015

BlueBerry Muffins

Love all berries and I love muffins.  So here you go, this is a no-brainer.  The only thing I do different with all my muffin batters is after mixing, I let them sit out for 1/2 hour before putting into my muffin tins.  This resting period gives you  a higher top muffin. 

BlueBerry Muffins
 I use a jumbo size muffin tin and paper liners.  I yield about 10-12 jumbo size.  

Dry ingredients:
3 1/4 cups flour
1 1/2 cups sugar
1 Tb baking powder
1/2 tsp baking soda

Pinch salt

Wet Ingredients:
1 1/2 c milk
3 large eggs, lightly beaten
2 sticks unsalted butter, melted

Add ins:
2 cup fresh blueberries
Preheat the oven to 375 degrees. 
Line  muffin cups. 
Sift dry ingredients in a large bowl.

In another bowl whisk all wet ingredients and combine wet and dry.  Do not over mix, but make sure everything is incorporated well.  
Add fruit and mix in.  Set aside for 1/2 hour.   
Bake for 20-25 min or until a toothpick comes out clean and tops are golden brown. 


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