Blueberry Muffins

By patticakes

Ingredients

• for 6 jumbo muffins:
• 1 stick butter, soft
• 1 c sugar
• 2 large eggs
• 2 cflour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cmilk
• 1 tsp vanilla, optional
• 1 c blueberries
• a little extra sugar & flour
• for 48-54jumbo muffins:
• 2 lbs (8 sticks) butter, soft
• 8 c sugar
• l6largeeggs
• l6cflour
• 5 Thsplus 1 tspb.powder
• 4 tspsalt
• 4 cmilk
• 2 Ths plus 2 tsp vanilla
• 8 c blueberries
• a little extra sugar & flour
• for 72-84jumbo muffins:
• 3 lbs (12 sticks) butter,
• soft
• l2csugar
• 24 large eggs
• 24 cflour
• 1/2 c baking powder
• 2 Thssalt
• 6 c milk
• 4 Ths vanilla
• 12 c blueberries
• a little extra sugar & flour

Preparation

Step 1

Preheat oven to 350.
If you forgot to soften the butter, melt it, but don’t allow it to brown. Put butter and sugar in the mixer bowl and beat at speed 2 for several seconds, until mixed. Add eggs a few at a time and beat after each addition until incorporated. Add vanilla, if desired, and mix in. Add salt baking powder, and half ofthe flour & beat on speed 1 until incorporated. Now add half ofthe milk and mix until incorporated. Add remaining flour and milk, mixing in after each addition. Do not overmix.
Once the mixture is homogeneous, you are done. Overbeating makes the muffin
tough. Remove bowl from mixer.
Pick over the blueberries, wash them if necessary, sprinkle a little extra flour on them, and toss to coat blues in flour. Add the blueberries to the batter and mix in, gently, by hand.
Spray pam into muffin tins. Scoop batter into tins, using the ice cream scoop. Use one level ice cream scoopful of batter per muffin. Sprinkle a
little sugar on top of each muffin.
Bake for about 20 minutes. To test for doneness, stick a toothpick in the center of a muffin. If the toothpick comes out clean (with no batter stuck to it), the muffins are done. If the toothpick went through a blueberry, then its not a fair test --try again.