2 c flour
2 t. baking powder
1/2 t. salt
1/2 c. butter room temperature
3/4 c. sugar
2 large eggs
1/2 c. milk
1 t. vanilla extract
2 c. fresh blueberries, rinsed and dried.
To top muffins:
1 1/2 T. sugar
1/4 t. cinnamon
Mix together in a small bowl. Set aside.
Preheat oven to 375^. In a medium bowl, combine four, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla and mix until batter is smooth. Gently fold in blueberries with a spatula.
Spoon batter into sprayed muffin tins, filling about three-fourths full. Sprinkle the top with cinnamon and sugar mixture.
Bake until toothpick inserted in the center comes out clean, 25 – 30 minutes. Remove from pan and cool on a rack. Serve warm.
Fresh berries add a spring time touch to muffins this time of year. This blueberry muffin is one that I found many years ago and have received many compliments on its rich buttery flavor. I love to serve fruit everyday in every way. I am sure that is due to growing up with a fruit orchard.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast