1/2 cup unsalted butter, melted and cooled slightly
1/2 cup low fat milk
2 cups unbleached all-purpose flour
3/4 cup plus
2 teaspoons baking powder
1/2 teaspoon salt
200 gms fresh blueberries
Heat oven to 180°.
Line a 12-cup muffin pan with paper liners.
Whisk butter, eggs and milk in a bowl.
Combine flour, 3/4 cup sugar, baking powder and salt in another bowl.
Stir wet ingredients into dry ingredients; fold in blueberries.
Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
I baked mine for 30 minutes as it was still light colored when I tried baking for 20 minutes…Guess it depends on your oven.
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