Monday, May 21, 2012

Blueberry Muffins

Blueberry Muffins

  • 1 2/3 cups heavy whipping cream
  • 1 large egg
  • 1/3 cup melted butter
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup granulated white sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh or frozen blueberries
  1. In a large mixing bowl, whisk together all dry ingredients.
  2. In a medium mixing bowl, whisk together the egg and cream, and vanilla.
  3. Slowly add in the melted butter while continuing to whisk the ingredients.
  4. Add the wet bowl to the dry and mix just to combine. Batter will be very thick and sticky.
  5. Gently fold in blueberries.
  6. Using a spoon, small measuring cup, or ice cream scoop, fill 12 standard size muffin cups with the batter. Bake for 25 minutes.
  7. Remove from oven and serve warm or at room temperature.

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