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Double Blueberry Muffins Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 Tbsp (1 stick) unsalted Butter, softened at room temperature
1 cup plus 2 Tbsp Sugar
2 Eggs
1 tsp pure Vanilla
2 tsp Baking Powder
¼ tsp Salt
2 ½ cups fresh or thawed frozen Blueberries
2 cups Flour
½ cup milk
¼ tsp 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 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, wash ¾ cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add ½ of the flour, then ½ of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 ¾ cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ic cream scoop or large spoon to fill the muffin cups ¾ full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25-30 minutes. Let cool in the pan at least 30 minutes before turning out.©
Number Of Servings:
Number Of Servings:
12

 

 

 

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