HOW TO MAKE IT :
- Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
- In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
- Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.
- With one or two strokes, fold berries into batter (DO NOT OVER MIX).
- Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.
- Sprinkle the tops of each muffin with the extra sugar.
- Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.
Notes
- DO NOT OVERMIX the blueberries into the batter or it will turn purple
- Turning the temperature down immediately allows the muffins to get a good rise initially!
- Fresh blueberries can be used, I try to use the smallest blueberries for this recipe for even baking.
- The extra sugar on tops is optional, but creates a delicious crunch on top!
- If baking regular sized muffins, divide batter by 12 cups and bake for 20-25 minutes.
- *Recipe adapted from Jordan Marsh
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 394mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 3g
