Wednesday, 16 March 2011

Double Blueberry Muffins

I don't usually share my recipes. I don't know why, I guess it's an ego thing. But this recipe will definetely blow your mind, and it would be a pity if I didn't share it with you. I got it from Food Network which I absolutely love, and each time I've made them, they have been particularly successful. Enjoy and let me know what the results are if you do make them. :)

Ingredients: (the recipe says it is for 12 muffins, but I usually end up with 15 or 16)
  • 115g 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 190 degrees Celsius. 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 (don't overdo it with the cinnamon or they will become bitter) 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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