Sunday, June 23, 2013

Blueberry Muffins

3 c. flour
Before baking
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 c. caster sugar (also called baker's sugar)
2 1/2 c. blueberries
1 c. butter, melted and cooled slightly
1 1/4 c. milk
2 eggs, lightly beaten
1 tsp. vanilla extract

Preheat oven to 375 F.

Grease a large and mini muffin tins. Set aside.

Place the flour, baking powder, baking soda, sugar, and blueberries in a large bowl. Stir gently to mix and coat the blueberries.
Mini Muffins

In a separate bowl, combine the melted butter, milk, eggs, and vanilla. Mix briefly.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined.

Scoop into the muffin tins; you can fill them almost all the way to the top. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. I baked the mini muffins for 20 minutes, and the larger muffins for 25.

Makes 1 dozen muffins and 2 dozen mini muffins.
Blueberry Muffins

A large muffin is 5 Weight Watcher points, a mini muffin is 2 1/2 points.

Here is a link to the original recipe:

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