There are times when I do not want a healthy muffin.
This morning, I wasn’t looking for a whole grain, low-fat, no sugar kind of muffin. I wanted a full fat, tons of sugar, delicate texture – that means refined flour – blueberry muffin.
It’s Sunday morning, Ralph is not feeling well and the skies are grey. I need a treat!
Jumbo Blueberry Muffins
preheat oven 375*F
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
1 cup white sugar
2 extra-large eggs
2 teaspoons pure vanilla
1/2 cup whole milk
3 cups blueberries
Sift flour, baking powder, salt and cinnamon together and set aside
Beat butter and sugar together until light and fluffy
Add eggs, one at a time, beating until light
Add vanilla and beat well
Add flour mixture and milk, alternatively by thirds – mix well
Fold in blueberries
Divide batter between 12 greased or paper lined muffin cups
Check at 25 minutes – muffins should be golden and baked through.
It’s a perfect day to curl up with a great book, a big cup of steaming, perfectly brewed coffee and as many of these lovely muffins as I need.
I’ll be back on the bran buds tomorrow…
Thanks for reading.
