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Blueberry Muffins

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http://www.marthastewart.com/print/341848

Blueberry Muffins
Martha Stewart Living, July/August 2000
http://www.marthastewart.com/341848/blueberry-muffins
Rated(145)145
Yield

Makes 6 large or
12 small muffins

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Directions
1. Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl,
sift together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about
3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour
mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide
batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30
minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

2012 Martha Stewart Living Omnimedia. All rights reserved.

8/08/2012 22:31