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TERRI'S BLUEBERRY MUFFINS
My sweet friend Terri is an incredible baker. And trust me, not being a baker myself, I am amazed at what she can do. Look up Terri's banana cake in this blog....people go crazy over it! She is also a gal who will spend 6 hours in the kitchen rolling and cutting out little holiday sugar cookies and then individually decorating each one. She once spent half a day in my kitchen teaching our daughter how to make these cookies. I just don't have the patience for this kind of thing - I'm a throw it in the pot without measuring kind of gal!
However, once again, I must add another of Terri's recipes - blueberry muffins. I made them Easter morning and they were a hit. Terri's mom, Connie (like a mom to me), told me that Terri's secret is to NOT overstir the batter once you add the flour. I know this very technique from making my buttermilk pancakes. You only stir enough to incorporate the flour and then stop! While this may seem a little counterintuitive - I would think you mix and mix and mix in order to make the batter "light", that is not the case. So I followed Connie's advice and these muffins were very light, fluffy and delicious!
1 stick butter, room temperature
1 cup sugar
2 large eggs
1 t. vanilla
2 c. flour
1/2 t. salt
2 t. baking powder
1/2 c. milk
2 c. fresh blueberries
1. Preheat oven to 375 degrees. Beat together the butter, sugar and eggs until light and fluffy. Add 1 t. vanilla and beat well.
2. Stir in the flour - DON'T overmix....only stir until the flour is incorporated into the batter.
3. Stir in the salt and baking powder. The batter will be thick.
4. Gently mix in 1 cup milk.
5. Add the blueberries, mixing all ingredients evenly.
6. Fill muffins cups between 3/4 full and bake for 25 to 30 minutes until lightly golden. I actually took mine out after 20 minutes.
Makes 16 muffins