Wednesday, February 8, 2012

Blueberry Muffins

Valentine's Day is coming, so how about serving someone you love blueberry muffins in bed? I prefer my blueberry muffins more dense, but this recipe makes a lovely light and fluffy muffin, that is quite delicious. Topped with a pat of butter cutout with a heart shaped cookie cutter, and this regular muffin turns into a love muffin (:   (I know, supper cheesy.)

Blueberry Muffins
Slightly adapted from Amy's Bread
(I used ounces for my measurement)

3 1/4 cups flour
1 1/3 cup sugar
1 tbsp baking powder
1 3/4 tsp salt
1 cup butter, melted
3 large eggs
1 1/4 cups milk
1 1/2 tsp orange zest
1 2/3 cups blueberries

Line muffin pan with paper liners. Preheat oven to 350.

In a large bowl whisk together the flour, sugar, baking powder, and salt.

In a medium bowl whisk together butter, eggs, milk, and orange zest.

Add wet ingredents to dry and fold until a few lumps of flour remain.

Gently mix blueberries in a small bowl with a tablespoon of flour, just to coat.

Add blueberries to the muffin batter. Gently fold them in, being careful not to smash any berries, resulting in dingy blue muffins.

Spoon batter into prepared muffin pan.

Bake for 25 minutes.

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