D
dianncy64
Guest
Merry Christmas
dianncy left us and took her recipes - here's this one:
Dianne's BLUE BERRY MUFFINS
This is the a very blueberry Blueberry Muffin Recipe ~ it's the most requested recipe I have
BLUEBERRY MUFFINS
PREHEAT OVEN 400º
Ingredients:
½ stick (1/4 cup) unsalted butter, at room temperature
1 cup sugar
¾ cup milk
1 large egg
1 ¾ cups all-purpose SIFTED flour
1 TABLESPOON all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup blueberries (preferably wild) can use frozen blueberries
Step 1
Use cooking spray and spray muffin pan (15 cups) (DO NOT TO USE PAPER CUPCAKE INSERTS)
Step 2
In a large bowl, cream the butter and the sugar until smooth and well blended.
Step 3
In a small bowl beat egg, until frothy, add to creamed mixture. Add milk, and whisk all ingredients together. Set aside.
Step 4
In a large bowl, SIFT the flour, salt and baking powder together. Stir the dry ingredients into the creamed mixture, a little at a time, until well blended.
Step 5
In a medium bowl, add the 1 TABLESPOON of flour (don’t sift), then add the blueberries, and toss together, until blueberries are coated, then stir into batter.
Step 6
Fill the greased muffin cups (no paper inserts) halfway with batter. Bake for 15 minutes, or until lightly brown on top.
Step 7
Cool blueberry muffins in pan for 5 minutes. Tilt muffin pan and gently remove muffins. Use a knife blade around any remaining muffins and lift slightly on one side and gently tilt to remove from muffin pan. Serve warm.
Note: can sprinkle sugar or confectioner’s sugar on top of warm muffins.
dianncy left us and took her recipes - here's this one:
Dianne's BLUE BERRY MUFFINS
This is the a very blueberry Blueberry Muffin Recipe ~ it's the most requested recipe I have
BLUEBERRY MUFFINS
PREHEAT OVEN 400º
Ingredients:
½ stick (1/4 cup) unsalted butter, at room temperature
1 cup sugar
¾ cup milk
1 large egg
1 ¾ cups all-purpose SIFTED flour
1 TABLESPOON all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup blueberries (preferably wild) can use frozen blueberries
Step 1
Use cooking spray and spray muffin pan (15 cups) (DO NOT TO USE PAPER CUPCAKE INSERTS)
Step 2
In a large bowl, cream the butter and the sugar until smooth and well blended.
Step 3
In a small bowl beat egg, until frothy, add to creamed mixture. Add milk, and whisk all ingredients together. Set aside.
Step 4
In a large bowl, SIFT the flour, salt and baking powder together. Stir the dry ingredients into the creamed mixture, a little at a time, until well blended.
Step 5
In a medium bowl, add the 1 TABLESPOON of flour (don’t sift), then add the blueberries, and toss together, until blueberries are coated, then stir into batter.
Step 6
Fill the greased muffin cups (no paper inserts) halfway with batter. Bake for 15 minutes, or until lightly brown on top.
Step 7
Cool blueberry muffins in pan for 5 minutes. Tilt muffin pan and gently remove muffins. Use a knife blade around any remaining muffins and lift slightly on one side and gently tilt to remove from muffin pan. Serve warm.
Note: can sprinkle sugar or confectioner’s sugar on top of warm muffins.
Last edited by a moderator:
