Who doesn't love a good, fluffy, delicious blueberry muffin?!
I have to confess, the first time I made these, I didn't follow the recipe to the letter; take it from me, who learned the hard way: you must follow this NY Times recipe to the letter.
Preheat oven to 350 degrees.
Ingredients:
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
½ tsp. salt
2 tsp. baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 tsp. sugar
FIRST: Line each cup of a muffin tin with papers; if using silicone, be sure to spray it down because the blueberries ooze when baked and the juices are sticky.
THEN: Cream the butter and 1 1/4 cups sugar until light. Add the eggs, one at a time, beating well after each. Then, add the vanilla.
THEN: This is the most critical part for fluffiness: Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk. Do this gradually. Fold the blueberries into the batter with a rubber spatula or spoon. Finally, fill each of the muffin-tin with batter.
LAST: Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes. Cool for 30 minutes before eating...if you can wait that long!
Comments