Blueberry Muffins
Servings
12muffins
Servings
12muffins
Ingredients
Instructions
  1. Pre-heat the oven to 375 degrees F. Line a 12-cup standard muffin tray with cupcake liners or coat with non-stick cooking spray. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat again.
  2. In a medium bowl sift together the flour, baking powder and salt. Add the dry ingredients to the creamed butter in batches, alternating with the milk. Carefully fold in the blueberries and walnuts, if using.
  3. Using an ice cream scoop or a spoon fill the muffin tray cups with the batter. Sprinkle the muffins evenly with the 3 teaspoons of sugar. Bake the muffins for about 25-30 minutes until lightly golden brown or until a wooden skewer comes out with scant dry crumbs. Remove the muffins from the tray after about 5 minutes and let them cool on a rack for at least 30 minutes.