Springtime, summertime, whenever. It's always blueberry-muffin season. Try this take on the classic.
This recipe for All-American Blueberry Muffins comes from Vanoni Farms of Somis, Calif.
All-American Blueberry Muffins
1 1/2 cups sugar
3/4 cups butter or shortening
3 eggs
3 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups milk
1 teaspoon vanilla
1 quart (or 2 6-ounce packages) fresh blueberries
You also will need:
A muffin tin
Baking spray or cupcake liners
Preheat oven to 350.
Cream together the sugar and butter until fluffy.
Add the eggs, and beat just until combined.
In a separate bowl, mix together the flour, salt, baking powder and spices. Add these combined dry ingredients to the sugar-butter-egg mixture a little at a time, mixing well after each addition.
Add the milk and vanilla.
Gently fold in the blueberries.
Pour the batter into the indentations of a muffin tin that has been prepared with baking spray or fitted with cupcake liners.
Bake for 20 to 30 minutes, or until golden.
Makes about 18 cupcake-sized muffins.