Muffins.co.nz

Servings: 12

Preparation Time: 0.25 hours
Ingredients

• 3 cups all-purpose flour
• 3/4 cup plus 1 tablespoon (for sprinkling) sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  slightly
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups blueberries, lightly coated with flour

Cooking Instructions

Preheat oven to 175 degrees.

Grease well a 12-cup muffin tin.

Cream the butter for a couple of minutes alone first, just to make sure it's adequately soft. Add the sugar in three additions, beating well after each addition. Add the eggs, one by one, again beating well after each one has been added.

Mix the two types of flour together. Then add the flour in four additions, alternating with the milk and vanilla extract in three additions. Divide the batter between the 12 waiting muffins cups, then bake for 20-22 minutes.

Leave to cool completely, before frosting.

For the frosting, place butter, 2 cups icing sugar, half a cup of milk and the vanilla extract in a free-standing mixer (or you can beat it by hand I suppose!) and beat on medium-low speed. Add the rest of the icing sugar until you reach a desired consistency - I only used three cups in total. If you want, you can colour the icing - that's like half the fun of these!! And of course, you can use sprinkles to your hearts content!

Source: Food & Thoughts. Used under a creative commons licence.