I think this recipe is right on time for Blueberry season in northern Louisiana. Whether you pick them yourself or buy them from your local farmers market, now is the best time to enjoy them. This recipe calls for two cups which makes for a very tasty blueberry muffin.
Blueberries are a part of the fruit salad listed on the Official Meal of North Louisiana.
written BY Chef H.D. Harris,
Private Chef Services
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1 stick of butter
1 ¼ c sugar
1 tsp vanilla extract
2 cups of AP flour
1 ½ tsp baking powder
½ tsp salt
pinch of cinnamon
½ c whole milk
2 cups fresh blueberries (not frozen)
Preheat oven to 375 degrees. Line a standard 12-cup muffin pan or two 6-cup pans with paper cups. You can also spray the muffin pan with non-stick baking spray.
With an electric mixer, cream butter and sugar on medium-high speed until fluffy. Add eggs, one at a time, add vanilla and beat until combined.
In a separate bowl, whisk together flour, baking powder, salt and cinnamon. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in the blueberries.
Scoop batter into cups and bake about 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.