MMMMmmmmmmmmmmmmmm
bluuuueberries
Ingredients
1/2 cup butter—room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries or frozen blueberries
2 cups all-purpose flour
1/2 cup milk
FOR TOPPING - [I’ve never used this]
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg
Directions
Heat oven to 375°.
Grease or paper 12 muffins cups.
In bowl, beat butter until creamy. [srsly—beat it like it was Pelosi’s arse] [several minutes on high]
Add sugar and beat, beat, beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla.
Sift four into measuring cup. Toss in another bowl. Add baking powder and salt and cut in with a knife.
With spoon, gently fold in half of the flour into batter, then half of the milk; repeat. [the secret to good muffins is mix as little as possible—this half and half makes it easier. Lumps are to be desired.]
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20 to 30 minutes, until golden brown and springy to touch.
>>>springy<<<<
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