These blueberry muffins were amazing!
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 1 percent fat milk
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 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.
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