8 Tbsp (1 stick) unsalted butter, softened at room temp
1 cup plus 2 tablespoons sugar
2 eggs
1 tsp vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk Read more at- http-//www.foodnetwork.com/recipe
1/4 teaspoon cinnamon
Instructions
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.
Originally Submitted
8/28/2014
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