These are wonderful when they come fresh out of the oven. You can find more recipes from the Magnolia Bakery Cookbook.
3 C. Flour
3/4 C. sugar
1 1/2 Tbsp. baking powder
3/4 tsp. salt
2 large eggs, beaten
1 1/2 C. buttermilk
6 Tbsp. unsalted butter softened
1 1/2 tsp. vanilla extract
1 1/2 C. Blueberries lightly coated with flour
1 Tbsp. sugar for sprinkling
Preheat oven to 350 degrees. Grease well a 12 cup muffin pan.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold in the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 – 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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