Ingredients:
1½ cup
all-purpose flour
1 tablespoon
baking powder
½ teaspoon
salt
¼ cup sugar
4 tablespoon
unsalted butter, melted and cooled
1 large egg,
beaten
¾ cup plus 2
tablespoon milk
1 cup
blueberries
Preparation:
Preheat oven
to 400°F.
Line a muffin
pan with 10 papers muffin cups or spray with nonstick cooking spray.
Fill empty
cups halfway with water.
Sift the
flour, baking powder and salt into a large bowl.
Stir in the
sugar.
Whisk
together the butter, egg and milk in a separate bowl.
Put the wet
ingredients over the dry ingredients and whisk until blended, the mixture
should be
slightly lumpy.
Add the
blueberry to bowl and stir them in just enough to combine.
Divide the
batter evenly among the prepared muffin cups.
Bake the
muffins until golden, about 18 or 24 minutes.
Remove the
muffins from the pan and transfer to a wire rack to cool, but muffins are best
when
served warm.
Serve 10
muffins.
Thanks for linking this in, Maria. Cheers
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