Magnolia Bakery Blueberry Muffins

Magnolia Bakery Blueberry Muffins

3 C. flour

3/4 C. sugar

1 1/2 T. baking powder

3/4 t. salt

2 large eggs, beaten

1 1/2 C. buttermilk

6 T. unsalted butter softened

1 1/2 t. vanilla extract

1 1/2 C. Blueberries lightly coated with flour

1 T. sugar for sprinkling

Preheat oven to 350° F. Grease well a 12 cup muffin pan.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.

Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 – 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

Notes: These are wonderful when they come fresh out of the oven. You can find more recipes from the Magnolia Bakery Cookbook.


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