I have two favorite kitchen items: my stand mixer and my calphalan one ginormous sauceuse (large, deep pan thingy). Purr.
I like to send MB with breakfast a few times a week, and the super yummy cupcake like muffins from fresh direct were becoming prohibitively expensive. So I searched for blueberry muffins I could make on my own, and found this receipe:
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean
I package them in little two muffin baggies, and freeze them because I made about 18 of them. They last a few weeks and he really seemed to enjoy them (and the one I snuck was pretty good too!).
(They're extra brown on the top because of the brown sugar topping)
I like to send MB with breakfast a few times a week, and the super yummy cupcake like muffins from fresh direct were becoming prohibitively expensive. So I searched for blueberry muffins I could make on my own, and found this receipe:
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean
I package them in little two muffin baggies, and freeze them because I made about 18 of them. They last a few weeks and he really seemed to enjoy them (and the one I snuck was pretty good too!).
(They're extra brown on the top because of the brown sugar topping)
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