I've been wanting to bake something for the past few days, because I haven't in a while, and since we have a staff meeting this morning I decided to make muffins. I also wanted to make something red, white, and blueish to keep with the Olympic spirit, so I decided blueberry muffins would be good. I just searched blueberry muffins on Pinterest and this recipe had the most repins as well as good comments, so I decided to give it a try. And they turned out great! They were light and fluffy, with the blueberries evenly distributed throughout the muffin, and the sugar and cinnamon topping gave it a sort of light crust; I'm a sucker for crusty, crunchy texture! And I'm guessing blueberry is in the name of this recipe twice because there are mashed blueberries in the batter as well as whole blueberries.
1 stick of butter, room temperature
1 cup sugar
2 eggs, room temperature
1/4 - 1/2 tsp. salt
2 1/2 cups fresh blueberries
2 cups all purpose flour
1 cup milk, room temperature
for topping: 2 tbsp. sugar mixed with 1/4 tsp. cinnamon
Measure 3/4 cup blueberries and mash them with a fork and set aside.
Cream butter and sugar with paddle attachment until light and fluffy.*
Add eggs, vanilla, baking powder and salt, mix well.
Add the mashed blueberries and mix on low.
Add half the flour, mix on low until combined well, mix in half the milk on low; add the remaining half of flour mixing on low, then end with the remaining milk still mixing on low until well blended.
Fold in whole blueberries**
Scoop into prepared (either paper lined or spray with Pam) muffin pan.
Sprinkle tops with cinnamon sugar mixture.
Let rest about 5 minutes before baking. Bake for 25-30 minutes at 375 (350 for dark pans). Let rest 30 minutes after baking and enjoy.
* These directions are written for someone using a stand mixer, but I just used my hand mixer and it was fine.
** To keep your blueberries from sinking to the bottom of your mixture, toss them in tablespoon of flour. It will help them stick in the mixture, and not slip to the bottom. Just use the tablespoon of flour from the amount allotted for the recipe, so the ratios don't get out of whack.