Double Blueberry Muffins
- 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
- 1/4 teaspoon cinnamon
- 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.
unsalted butter, sugar, eggs, vanilla, baking powder, salt, blueberries, flour, percent, cinnamon
Taken from www.foodnetwork.com/recipes/double-blueberry-muffins-recipe.html (may not work)