Ingredients
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1
-
1/2
-
1 1/2
-
1 1/2
-
2
-
2
-
3/4
-
2 1/2
-
3/4
-
1 1/2
-
-
-
-
-
Directions
Old-Fashioned Blueberry Muffins,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.,I made these for breakfast this morning exactly by the recipe. The muffins are a nice texture, slightly crisp on the outside and tender on the inside. I usually make muffins with oil, but the butter taste came through and really does make me think of old-fashioned flavor.,Do you think buttermilk could be used for regular milk?
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Steps
|
1
Done
|
Preheat Oven to 400f; Line Twelve Muffin Cups With Paper Liners. |
|
2
Done
|
Combine First 4 Ingredients in Small Saucepan; Stir Over Medium Heat Until Butter Melts; Cool Until Mixture Is Warm to Touch; Beat in Eggs. |
|
3
Done
|
Sift Flour, Sugar, Baking Powder and Salt Into Large Bowl; Add Milk Mixture and Stir Just Until Blended; Fold in Blueberries (or Raspberries). |
|
4
Done
|
Divide Batter Equally Among Prepared Muffin Cups; Bake Until Golden and Tester Comes Out Clean, About 15-20 Minutes. |
|
5
Done
|
Variation: You Can Use Raspberries Instead of Blueberries. |
