Contains eggs, dairy, and gluten. Free from nuts and soy, plus low in nickel.
Best-Ever Blueberry Muffins
Recipe from my Grandma Mimi
¼ cup butter, softened (half a stick at room temperature, and this works with lactose-free butter as well)
½ cup sugar
¾ cup milk (does NOT work with non-dairy milks)
¼ tsp vanilla
1 ¾ cups flour plus 1 extra tbsp to go over the blueberries
2 ½ tsp baking powder
1 cup blueberries (frozen works)
½ tsp salt
Cream butter and sugar in your electric mixer until light and fluffy.
Beat in egg.
Beat in milk and vanilla. Beat until it’s almost smooth.
In a small bowl, stir 1 ¾ cups flour, baking powder, and salt.
Add that to the first mixture and stir until the dry ingredients are moist. The batter will be lumpy. Do not over-mix, or the texture will be off; if the glutens develop too much, then muffins can turn out too bread-like.
Toss the berries with the 1 tbsp flour.
Add the berry mixture to the dough and stir just to combine. Use a large spatula or wooden spoon.
Spoon into a dozen muffin tins, either greased tins, or within cupcake liners.
Bake at 425 until evenly golden brown, approx 25 min.
Note: This recipe works with duck eggs! I have yet to try an egg-free substitution. Let me know if anyone tries to applesauce or flaxseed or aquafaba 🙂