Blueberry Muffins
familysummerdessertprinted-with-annotationsdessert
Yield: 12 muffins
Ingredients
produce
- 2 cupsblueberries(fresh or frozen)
protein
- 2eggs(lightly beaten)
dairy
- 1/2 cupbutter
- buttermilk
grain
- 3 cupsall-purpose flour
pantry staple
- 1 1/4 cupsgranulated sugar
- 1/2 teaspoonsalt
- 4 1/2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
Instructions
- Preheat oven to 400°F. Grease twelve 3 x 1½-inch muffin cups.
- In a large bowl, stir together flour, baking powder, baking soda, sugar, and salt.
- In a medium-sized saucepan, melt butter. Add milk and lightly beaten egg.
- Add butter mixture to dry ingredients and mix lightly just until moistened. Fold in blueberries. Spoon mixture evenly into prepared muffin cups.
- Bake for 25 to 30 minutes, or until a cake tester inserted in center of one muffin comes out clean.
My notes
Annotated amount for butter: "1/2 cup"
Annotated substitute ingredient: "3/4 cup + 2 tbsp buttermilk"