Gwyneth’s Blueberry Muffins Recipe

Gwyneth’s Blueberry Muffins Recipe

These blueberry muffins are moist, loaded with berries, and so easy to make from scratch I’ll never make the boxed kind again.

There are several recipes for my favorite baked goods that I am perennially trying to find the PERFECT recipe for. My top three recipe-seeking baking obsessions are: the best chocolate chip cookies—CHECK! and with chocolate chip with oatmeal—CHECK!, the best brownies—CHECK!, and the best blueberry muffins—now it’s

Even though there’s no oil in this recipe, these muffins come out perfectly moist with the perfect rise every time. Fill the muffin tins to the top with batter for the perfect muffin top.

Course: Breakfast

Cuisine: American

Keyword: muffin

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 226 kcal

Ingredients

                   8 tablespoons unsalted butter melted and cooled

                   2 large eggs Gwyneth calls for organic, I used Omega-3 fortified

                   1/2 cup milk I used non-fat

                   2 cups all-purpose flour

                   3/4 cup sugar

                   2 tsp baking powder

                   1 teaspoon kosher salt Gwyneth calls for fine, I used kosher

                   2 1/2 cups blueberries

Instructions

1.          Preheat the oven to 375 degrees. Prepare a12 tin muffin tin with liners or spray with non-stick cooking spray.

2.          Whisk together the butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, 3/4 cup sugar, baking powder and salt. Stir wet ingredients into dry ingredients then gently fold in blueberries.

Full Recipe:Click Here

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