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Double Blueberry Muffins Recipe

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Contributor:  
Contributor:  

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
tsp Salt
2 cups fresh or thawed frozen Blueberries
2 cups Flour
cup milk
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 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add of the flour, then of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 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 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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