Double Blueberry Muffins Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup plus 2 tablespoons sugar 2 eggs 1 teaspoon pure vanilla extract 2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups fresh or thawed frozen blueberries 2 cups flour 1/2 cup whole, 2 percent fat, or almond milk 1/4 teaspoon cinnamon
|
|
Directions: |
Directions:Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out. |
|
Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:16 minutes; 30 minutes baking |
Personal
Notes: |
Personal
Notes: To make vegan, substitute Earth Balance for the butter. For each egg: mix together 2 Tbls. flour, 1/2 tsp. oil, 1/2 tsp. baking powder and 2 Tbls. almond milk. Use almond milk in place of the whole milk.
"Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
|
|