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BLUEBERRY MUFFINS Recipe

   
 

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     BLUEBERRY MUFFINS

Category   Breakfast - Brunch
Sub Category   None
Servings   12 large muffins

Ingredients
2 cups (8 oz.) frozen blueberries
1/2 cup (4 oz.) unsalted butter at room temperature
3/4 cup (5-1/4 oz.) sugar
2 large eggs
2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup (4 oz.) sour cream or plain yogurt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
 
1/2 tsp. salt
2-1/4 cups flour
sparkling sugar for garnish (optional)

Instructions
Preheat oven to 375. Line a muffin tin with papers and grease papers. Use blueberries frozen; no need to thaw.
In a large mixing bowl, beat the butter and sugar together until well combined. Beat in the eggs; then the vanilla and almond extracts, sour cream or yogurt, baking powder, baking soda, and salt. Add the flour, mixing until everything is evenly moistened. Gently stir in blueberries with spatula, mixing just until they are mostly incorporated. Don't worry about distributing them evenly throughout the batter. Scoop the batter into the prepared muffin cups; a muffin scoop (1/4 cup) or large ice cream scoop works well here. Sprinkle tops with sparkling sugar, if desired.
Bake the muffins for 25 minutes. Gently lay a piece of foil across the top of the pan, and bake for an additional to to 10 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
NOTE- I spray 4 mini-loaves with Pam and distribute batter evenly between the four. I then bake for about 30-40 minutes until a toothpick inserted in centers comes out clean, roughly 35 mins. in my oven.


Originally Submitted
6/11/2008





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