Breakfast and Brunch Recipes
Old-Fashioned Blueberry Muffins
Description
"Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe."
Ingredients
- 1 cup milk
- 1⁄2 cup butter
- 1 1⁄2 teaspoons orange zest
- 1 1⁄2 teaspoons vanilla extract
- 2 large eggs
- 2 cups flour
- 3⁄4 cup sugar
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 1⁄2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed
Directions
- Preheat oven to 400F; line twelve muffin cups with paper liners.
- Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
- Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
- Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
- Variation: You can use raspberries instead of blueberries.
