blueberry muffins
Cuisine: American
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
Ingredients for muffins
  • 55g butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup milk or soy milk
  • 250g blueberries
Ingredients for topping
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375°F/190°C and line each muffin cup with a muffin liner.
  2. In a large mixing bowl, beat butter until creamy on high speed, about 3 minutes. Gradually add in the granulated sugar and continue beating until light and fluffy, about 2 minutes more. Add the eggs and beat until well combined.
  3. Add the vanilla extract, baking powder and salt, and beat just to combine.
  4. Add half of the flour and milk, and fold in a spatula. Do not use your beater for this part! If not the muffins won't properly rise. Add the other half of the flour and milk and fold in once again with a spatula. Add the blueberries and fold in.
  5. In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
  6. Fill muffin liners three-quarters full with the batter. Top with the granulated sugar and ground cinnamon topping.
  7. Bake for 15 to 20 minutes until golden. Let the muffins cool for 10 minutes before moving to a wire rack.
Notes
RECIPE ONLY SLIGHTLY ADAPTED FROM: Food.Com's The Best Blueberry Muffins
TO MAKE DAIRY-FREE: Substitute the butter for margarine and the milk for soy milk
Recipe by Savormania at http://www.savormania.com/blueberry-muffins/