Brampton’s blueberry muffins
Brampton’s Blueberry Muffins recipe
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- Ingredients
- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup soft unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 Tablespoon real vanilla
- 1/2 cup low-fat milk
- 3 cups fresh or frozen blueberries
- Topping
- 1/4 cup sugar
- 1/4 teaspoon freshly grated nutmeg
Instructions:
Preheat oven to 375 degrees. Butter muffin pans
Mix flour, baking powder, and salt. Set aside. In a separate bowl, cream butter and sugar together well. Add one egg at a time, mixing well after each addition. Add vanilla and mix well again. Sprinkle 1/4 cup of the flour mixture over the blueberries (this prevents the berries from all sinking to the bottom of the muffin). Add the flour mixture in 3 additions to the egg/butter mixture, alternating with the milk. End with the flour. Do not overmix. Add blueberries and gently fold into the batter. Scoop batter into
Combine sugar and nutmeg for topping; sprinkle tops of muffins with nutmeg sugar. Bake for approximately 25 minutes until tops are golden brown and springy to the touch. Let cool slightly
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