Breads, Brunch, Creative Cookery
1 ½ sticks butter softened
1 ½ cups sugar
3 large eggs
3 tsps baking powder
3/4 tsp salt
3/4 tsp vanilla
3 cups unbleached all purpose flour
3/4 cup milk
1 pint fresh blueberries (frozen is fine)
18 paper muffin cups
Pam spray with flour
Preheat oven to 375 degrees.
Place papers in muffin pan. Spray papers with floured Pam spray.
In a mixer bowl beat softened butter with sugar until well combined.
Add the eggs one at a time, scraping the sides & beating well after each addition.
Beat in the baking powder & salt.
Add the vanilla to the milk.
Add the flour alternately with the milk, beating gently just to combine.
Add the blueberries to the batter, stirring just to combine & distribute.
Scoop the batter into 18 prepared muffin papers, using all the batter.
Bake muffins for about 30 minutes — using convection.
Remove the muffins from the oven & loosen their edges from the pan.
After about 5 minutes move the muffins to a rack to cool,
Bake muffins for about 30 minutes - using convection.
Remove the muffins from the oven & loosen their edges from the pan. After about 5 minutes transfer to a rack to cool.