Muffin Baking Tips
Do you want to use the paper cupcake holders for your muffins? Spray lightly
with vegetable spray and the papers will peel right off.
Are They Done Yet?
Stick a toothpick in the center of the muffin. If it comes out clean, the
muffins are done.
Or press in the center of the muffin lightly with your finger. If it is springy
and shows no fingerprint it is done.
3 C. flour
3/4 C. sugar
1 1/2 T. baking powder
3/4 t. salt
2 large eggs, beaten
1 1/2 C. buttermilk
6 T. unsalted butter softened
1 1/2 t. vanilla extract
1 1/2 C. Blueberries lightly coated with flour
2 T. sugar for sprinkling
Preheat oven to 350°F. Grease well a 12 cup muffin pan.
In a large bowl, mix together the dry ingredients, making a well in the center.
Stir in the liquid ingredients until just combined, being careful not to
overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the
remaining 2 tablespoons of sugar.
Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into
center of muffin comes out with moist crumbs attached. Do not overbake.