Crazygood Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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These do take a bit of extra time, but are *so* worth it. Trick is creaming the butter and sugar long enough to break down the sugar for proper cooking and texture. Give it a while in the stand mixer. Don't scrimp on time here, folks. Read more . Also: DO NOT OVER MIX! You will be well rewarded!! Enjoy. Ingredients:
1/2 cup butter--no substitutes |
2 cups unsifted flour |
1 cup sugar |
2 large eggs |
1/2 cup milk + 2 tablespoons |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 1/2 cups large fresh blueberries |
1 1/2 teaspoons vanilla extract |
2 tablespoons sugar (for top of muffins) |
Directions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy; in a Kitchenaid on med-high, this step will take about 10-12 minutes. Butter mixture should be almost white and very fluffy when it's ready
3. In a second bowl, combine all dry ingredients. I use a whisk to combine the dry stuff.This gets the lumps out and combines the powders/salt with the flour.
4. In small bowl, mix 2 eggs, vanilla and milk together well.
5. Add egg/milk mixture to bowl of mixer, beating all together well.
6. Gradually add the dry ingredients to the creamed butter and sugar & milk mixture along with the milk and vanilla. ONLY MIX TOGETHER GENTLY UNTIL COMBINED-OVERMIXING MAKES TOUGH MUFFINS!
7. Mash up about 1/2 of the berries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
8. Spray a 12 muffin and a 6 muffin pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.
9. Sprinkle sugar on top of unbaked muffins (I like to use Turbinado sugar for sprinkling the tops, but granulated is fine!).
10. Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
11. NOTE: To freeze for use later, let cool completely. Wrap individually in PressNSeal, then drop into a gallon-size freezer bag. May freeze for up to 6 months.
12. Enjoy!
13. -Kn0x-
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