Sunday, June 8, 2008

Big Blueberry Muffins

Big Blueberry Muffins
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, very soft
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1 1/2 - 2 cups (fresh or frozen) blueberries
Preheat oven to 375F. Line 16 muffin tin cups (might need two tins) with paper liners.In a medium bowl, whisk flour, baking powder, baking soda and salt.In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract.Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions. Stir in blueberries.Divide batter evenly among muffin cups.Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean.Cool on a wire rack. Makes 16 big muffins


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