I’m a cook not a baker. Baking is a lot more science and cooking is a lot more flavor. When I bake, I take things from different recipes and omit and add items, adjust the flavorings and make it my own. Sometimes it works out and other times it doesn’t. This time it happened to work out.
I will probably use this base for a lot more muffin recipes in the future. Bonus, they were kid approved!
Melt your butter and put aside to cool. Pour your milk, eggs, sugars and vanilla in your a bowl or mixer. I had all of my ingredients at room temperature. Add your cooled butter and mix slowly to incorporate.
Have your dry ingredients mixed together in a bowl and start by adding 3/4 of a cup to the wet and mix, keep adding 1/4 of a cup of the dry ingredients at a time until everything is incorporated.
Slowly fold in your blueberries by hand with a spatula. I had just rinsed my blueberries so I tossed them in flour so they weren’t wet when I folded them in.
This recipe filled six muffin cups almost to the top. You could do cupcake size but adjust the cooking time by about 7 minutes or so.
Bake at 425 for five minutes then turn the oven down to 350 and bake for another twenty five minutes.
Ingredients:
1 cup milk
2 eggs
5 tablespoons butter
1/2 c brown sugar
1/2 c white sugar
1 tsp vanilla extract
3 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 c flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cup of fresh bluberries
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