BEST BLUEBERRY MUFFINS ...

BEST BLUEBERRY MUFFINS

adapted from :    www.bearnakedfood.com

Ingredients :

2  cups  all-purpose flour   (240 gm)

2  tsp  baking powder

3/4  tsp  salt

2  large  eggs   (approx.  55-60 gm each)

2  tsp  vanilla extract

3/4  cup  caster sugar   (140 gm)  (original recipe calls for 200 gm)

115  gm  unsalted butter,   soften at room temperature

1/2  cup  milk   (120 ml)

2 1/4  cups  fresh blueberries   (225 gm)

Topping :

2  tbsp  raw sugar   ~  sprinkle on top

Instructions :

1.  Preheat your oven to 190'C/375'F.

2.  Lightly grease your muffin pan and line with muffin liners.  Grease the inside of your muffin liners as well.

3.  Sift the flour, baking powder and salt together.  Set aside.

4.  In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand held mixer for 2 minutes, until pale and fluffy.

5.  Add in one egg at a time and beat until well incorporated.  Scrape down the sides of the bowl if necessary.  Add in the vanilla extract and mix until combined.

6.  The batter will look grainy at this point, so don't be alarmed.

7.  Add in 1/3 of the flour mixture and beat at low speed, followed by 1/3 of the milk.  Alternate the flour and milk until both are well incorporate into the batter.  Mix until just combined and Do not over mix.

8.  Add in the blueberries and use a spatula to fold into the batter gently.

9.  Scoop a big dollop of the batter into each muffin liner, filling them to almost to the top.

10.  Sprinkle generously the raw sugar on top of each muffin and bake for 25 minutes or until a skewer inserted comes out clean.

11.  Let them cool in the pan for 10 minutes before removing.