- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg (optional)
- 2 large eggs
- 1 cup milk or cream
- 2/3 cup sugar or packed light brown sugar
- 4 to 8 tbsp. warm melted unsalted butter (or vegetable oil)
- 1 tsp. vanilla
- 1-1/2 cups fresh or frozen blueberries
- cinnamon and sugar, for sprinkles
Cooking Procedures :
- Preheat oven to 400°F. Prepare a greased standard 12-muffin pan or line with paper cups.
- In a large bowl, combine flour, baking powder, salt, and ground nutmeg (if using). Set aside.
- In another bowl, whisk eggs, milk (or cream), brown sugar, melted butter (or vegetable oil) and vanilla. Add to the flour mixture and mix together just until the dry ingredients are moistened. Do not overmix—the batter should not be smooth.
- Fold in blueberries. Divide the batter among the muffin cups and sprinkle with cinnamon and sugar.
- Place muffin pan in the center of the oven and bake for about 12 to 15 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
- Remove from the oven and let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
- Makes 12 muffins.
Muffin pans should be greased or lined with paper cups. In either case, grease the top surface of the pan if you are making giant muffins with mushrooming tops. Fill the muffin cups to any level you wish. The standard is about two-thirds full. Batter for 12 standard size will make 48 miniature muffins, but only 6 to 8 jumbo. Muffin pan sizes vary, and baking times vary with them: a mini muffin will take 10 to 12 minutes, a standard-sized muffin 15 to 18 minutes, and a jumbo muffin 22 to 25 minutes.