My Aunt's Blueberry Muffins
By: Cindy Shope
Updated: August 31, 2012
Serves: 6
Cooking Time: 25 min
Ingredients
1 1/4 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 pint fresh or 1 (12-ounce) package frozen blueberries
Instructions
Notes
This will make 6 jumbo muffins or 12 cupcake-size muffins.
One recipe=2 great tastes! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips.
Read more at http://www.mrfood.com/Bread/My-Aunts-Blueberry-Muffins#WlTJhBHcqCDRL20L.99
Cooking Time: 25 min
Ingredients
1 1/4 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 pint fresh or 1 (12-ounce) package frozen blueberries
Instructions
- Preheat oven to 375 degrees F. Line a 6-cup muffin tin with paper baking cups and coat with cooking spray.
- In a large bowl with an electric mixer on medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup of the blueberries and stir into batter.
- In a medium bowl, toss the remaining blueberries with the remaining flour. Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.
- Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.
Notes
This will make 6 jumbo muffins or 12 cupcake-size muffins.
One recipe=2 great tastes! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips.
Read more at http://www.mrfood.com/Bread/My-Aunts-Blueberry-Muffins#WlTJhBHcqCDRL20L.99
