Double Blueberry Muffins Recipe 475

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DOUBLE BLUEBERRY MUFFINS



Double Blueberry Muffins image

Courtesy from Martha Stewart's Living magazine. This recipe is packed with blueberries, and interesting enough part of the blueberries are mashed into the batter. Has a hint of lemon. A recipe that must be tried!

Provided by Marz7215

Categories     Breakfast

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, room temperature
3/4 cup sugar, plus
1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried (two 1/2-pint containers)
1 lemon, zest of, finely grated
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 375°F.
  • With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
  • In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
  • Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

DOUBLE BLUEBERRY MUFFINS RECIPE - (4.7/5)



Double Blueberry Muffins Recipe - (4.7/5) image

Provided by á-40997

Number Of Ingredients 10

8 Tbs (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 Tbsp.sugar
2 eggs
1 tsp pure vanilla extract
2 tsp baking powder
1/4 tsp salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole 2 percent or 1 percent fat milk
1/4 tsp cinnamon

Steps:

  • Preheat oven to 375. Line a muffin tin with paper cups (or spray, but I find this does not work well, unless you use silicone muffin tins, which I do for the little one's). In a mixer with fitted paddle attachment (or use 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, repeat repeat. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate bowl, mix the remaining 2 Tbsp 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, 25-30 minutes. Let cool in the pan before turning out. * This recipe made 18 for me, but could probably make 12 nice large muffins. * I used frozen blueberries and the recipe worked great!

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