Big Blueberry Muffins

Buttermilk substitute: 1 scant cup milk 1 T lemon juice or white vinegar Mix ingredients Let sit 5-10 mins

Photo by Janis B.
Blueberry muffins

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

jumbo

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Ingredients

  • Muffins:

  • 1/2

    cup butter

  • 1

    cup sugar

  • 2

    eggs

  • 1/2

    cup buttermilk

  • 1

    tsp vanilla

  • 2

    cups flour

  • 2

    tsp baking powder

  • 1/4

    tsp salt

  • 2

    cups blueberries (fresh or frozen)

  • Topping:

  • 3

    T sugar

  • 1/8

    tsp cinnamon

Directions

Preheat oven to 400. In a large bowl: Cream butter and sugar until light and fluffy Add eggs, one at a time, beating with each addition. Beat in buttermilk and vanilla. In a smaller bowl: Whisk flour, baking powder and salt. Add flour mixture to creamed mixture. Stir just until moistened. Fold in blueberries. Fill greased or paper lined muffin tins - 2/3 full. (I used popover pans for jumbo muffins) Mix topping ingredients and sprinkle over tops. Bake 20-25 minutes (toothpick inserted in center should come out clean). Cool 5 minutes. Remove from pan onto a wire rack.

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