Blueberry Muffins from the Magnolia Cafe
- Reviews 4
Ready In: 30 mins
Yields: 12 muffins
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup sugar
- 1 tablespoon sugar, for sprinkling
- 1 1⁄2 tablespoons baking powder
- 3⁄4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1⁄2 cups buttermilk
- 6 tablespoons butter, melted and cooled slightly
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups blueberries
Directions
- Preheat oven to 350*.
- Grease well a 12 cup muffin tin.
- In a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liguid ingredients until just combined, being careful not to overmix.
- Batter may be lumpy.
- Gently fold the blueberries into the batter (if using frozen, do not thaw).
- Fill the muffin cups about three-quarters full.
- Lightly sprinkle with the 1 tablespoon of sugar.
- Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
- Do not overbake!
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