Ingredients Jump to Instructions ↓

  1. 8 tablespoons (1 stick) unsalted butter, softened at room temperature

  2. 1 cup plus 2 tablespoons sugar

  3. 2 eggs

  4. 1 teaspoon pure vanilla extract

  5. 2 teaspoons baking powder

  6. 1/4 teaspoon salt

  7. 2 1/2 cups fresh or thawed frozen blueberries

  8. 2 cups flour

  9. 1/2 cup whole,

  10. 2 percent fat, or 1 percent fat milk

  11. 1/4 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. 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.


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