The Perfect Blueberry Spice Muffins (OAMC)

My family are blueberry muffin connoisseurs!  It is hands downs their favorite muffin and breakfast treat.  Before the school year starts, I usually make a huge batch of blueberry muffins with lots of extra fruit and then freeze the muffins for a quick breakfast on busy mornings.  It seems like over the years that I have tried and modified a zillion blueberry muffin recipes...  Last year, I even tried a "to die for" recipe I found online that had thousands of glowing reviews (and I was just like.....meh.....)  Finally - I found a favorite that was blog worthy.  This blueberry spice muffin recipe has my thumbs up!



This makes about 15 muffins

Ingredients:
1/2 cup of softened butter
1 cup of sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon of nutmeg
2 cups all-purpose flour
1/2 cup milk
3 cups of fresh blueberries (use 3 cups if you like your muffins more fruity - 2 cups if you like them more cakey)

A small amount of brown sugar for topping

Directions:
(1) Pre-heat your oven to 375°.

(2) In bowl, beat the butter, sugar, eggs and vanilla until fluffy. Beat in the vanilla, baking powder, salt and nutmeg.

(3) Use a spatula and fold in half of the flour and then the milk.  Fold in the remainder of the flour.  Lightly fold in the blueberries.

(4) Scoop the batter into a greased muffin tin** (about 3/4 full) and then very lightly sprinkle the top of each muffin with a small amount of brown sugar.

(5) Bake on the middle rack for 25 to 30 minutes or until lightly golden brown.  Use a fork to immediately remove the muffins from the pan and let cool on a cooling rack or plate (this keeps the bottoms from overcooking). 

**You can use cupcake liners, but as with most muffin, if you don't grease the heck outta the paper liners, they will stick.  

Next time I make these I am going to try adding in some lemon zest.  Check back soon...


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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com 

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Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

The Perfect Blueberry Spice Muffins (OAMC)

My family are blueberry muffin connoisseurs!  It is hands downs their favorite muffin and breakfast treat.  Before the school year starts, I usually make a huge batch of blueberry muffins with lots of extra fruit and then freeze the muffins for a quick breakfast on busy mornings.  It seems like over the years that I have tried and modified a zillion blueberry muffin recipes...  Last year, I even tried a "to die for" recipe I found online that had thousands of glowing reviews (and I was just like.....meh.....)  Finally - I found a favorite that was blog worthy.  This blueberry spice muffin recipe has my thumbs up!



This makes about 15 muffins

Ingredients:
1/2 cup of softened butter
1 cup of sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon of nutmeg
2 cups all-purpose flour
1/2 cup milk
3 cups of fresh blueberries (use 3 cups if you like your muffins more fruity - 2 cups if you like them more cakey)

A small amount of brown sugar for topping

Directions:
(1) Pre-heat your oven to 375°.

(2) In bowl, beat the butter, sugar, eggs and vanilla until fluffy. Beat in the vanilla, baking powder, salt and nutmeg.

(3) Use a spatula and fold in half of the flour and then the milk.  Fold in the remainder of the flour.  Lightly fold in the blueberries.

(4) Scoop the batter into a greased muffin tin** (about 3/4 full) and then very lightly sprinkle the top of each muffin with a small amount of brown sugar.

(5) Bake on the middle rack for 25 to 30 minutes or until lightly golden brown.  Use a fork to immediately remove the muffins from the pan and let cool on a cooling rack or plate (this keeps the bottoms from overcooking). 

**You can use cupcake liners, but as with most muffin, if you don't grease the heck outta the paper liners, they will stick.  

Next time I make these I am going to try adding in some lemon zest.  Check back soon...


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com 

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine