Blueberry Muffins

• 份量: 24 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

3 cups flour

2 cups sugar

½ cup unsalted butter (cold and sliced into thin slices)

1 tablespoon baking powder

½ teaspoon salt

2 eggs

1 cup milk

1 teaspoon vanilla extract

1 pint blueberries (2 cups)

¼ cup brown sugar

4 tablespoons butter (cold and sliced)

步驟

Preheat oven to 350°F.

First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.

Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.

To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!

Once combined, gently fold in the blueberries.

Spoon into a lined muffin tin filling about ⅔ of the way full. Set aside.

To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)

Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.

營養

• 每份大小: 1 muffin
• 卡路里: 203 kcal
• 總脂肪: 6 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 30 mg
• 鈉: 77 mg
• 總碳水化合物: 34 g
• 膳食纖維: 1 g
• 總糖: 21 g
• 蛋白質: 3 g