Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, blueberry muffins fit for a king. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Blueberry muffins with a bit of sourdough tang and cornmeal crunch. Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled muffins with a bit of cornmeal crunch are a great way to put excess starter to work. These low carb blueberry muffins cannot get any easier to make.
Blueberry Muffins Fit for a King is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Blueberry Muffins Fit for a King is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook blueberry muffins fit for a king using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Blueberry Muffins Fit for a King:
- Take 1 3/4 cup blueberries (can be frozen)
- Get 3 cup flour (I use white whole wheat)
- Make ready 2 cup sugar
- Take 1 tbsp baking powder
- Prepare 1 stick butter
- Take 2 eggs
- Get cup milk
- Prepare tsp vanilla extract
- Make ready 2 tbsp butter, melted
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Steps to make Blueberry Muffins Fit for a King:
- Preheat oven to 350°F. Mix flour, sugar and baking powder in large bowl.
- With fingers squeeze butter into mixture until crumbly. Pour 1 cup crumbs into small bowl.
- To mixture in large bowl add eggs, milk and vanilla. Beat until smooth.
- Gently stir in blueberries.
- Fill muffin cups.
- Dribble melted butter over mixture in small bowl and toss with fork to make crumbs. Sprinkle on top of batter.
- Bake until light golden brown about 20 minutes. Makes 2 dozen.
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