Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Double Blueberry Muffins

Double Blueberry Muffins

1 Hr(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoon s 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
1/4 teaspoon cinnamon
Add To Shopping List
Let's Make It
1
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.
2
Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins.
3
Bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews