Ingredients
- 2 cup all-purpose flour
- ⅔ cup sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoons baking soda
- ½ teaspoons salt
- 1 teaspoons ground cinnamon
- 1 cup milk
- 8 tablespoon unsalted butter, melted
- 2 eggs
- 1 cup blueberries
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Blueberry Muffins. To import, drag image to your MacGourmet recipe box.
Directions
Preheat an oven to 400 F. Butter standard muffin tins.
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then remove.
These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.
Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993).
Per serving: 167 Calories; 7g Fat (39% calories from fat); 3g Protein; 23g Carbohydrate; 45mg Cholesterol; 160mg Sodium - Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
