Blueberry Muffins

By Addie

Ingredients

• 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

Details

Adapted from keyingredient.com

Preparation

Step 1

FPrdd eheat 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. A2 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 told 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.