Blueberry Muffin Recipe
The very best blueberry muffins by the genius of Jordan Marsh
Servings: 6
Calories: 258kcal
Ingredients
- 1/4 cup unsalted butter room temp
- 1/2 cup + 2 tbsp sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 1/4 cup milk
- 1 cup blueberries washed and dried
- 1 tbsp coarse sanding sugar or as desired, for topping
Instructions
- Heat the oven to 375°F. Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternating with the milk: flour, milk, flour, milk, ending on flour.
- Fold in the blueberries.
- Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins.
- Bake for 30-35 minutes, or until the tops are golden and toothpick comes out clean. Remove muffins from tin, cool, and enjoy!
Nutrition
Serving: 1muffin | Calories: 258kcal | Carbohydrates: 42.4g | Protein: 3.7g | Fat: 8.7g | Saturated Fat: 5.8g | Cholesterol: 52mg | Sodium: 30mg | Potassium: 142mg | Fiber: 1.2g | Sugar: 25g