Double Blueberry Muffins

Photos submitted by Bryan Dixon!

What You Need:

  1. 8 tablespoons/1 stick of softened (room temp) unsalted butter
  2. 1 cup plus 2 tablespoons sugar
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 2 1/2 cups fresh or thawed frozen blueberries
  8. 2 cups flour
  9. 1/2 cup milk (can be whole or 2% or 1%…but skim milk will make these watery [icky])
  10. 1/4 teaspoon cinnamon

What You Do:

  1. Put on your baking apron to look cute (guys included)
  2. Preheat the oven to 375 degrees F
  3. Grease a muffin tin or line the cups with paper liners – personally I find paper liners easier to work with
  4. Cream the butter until a smooth batter with a mixer. Since you’re about to eat some cupcakes, really going at it with a hand mixer couldn’t hurt you ;)
  5. Add 1 cup of the sugar, eggs, vanilla, baking powder, and salt into the mix.
  6. In a bowl, mash 3/4 cup of the blueberries (note, that’s not all your berries, just SOME of the berries!) and add to the mix
  7. If you have an electric mixer, run it at low speed and add 1/2 of the flour, then 1/2 of the milk, and mix. If you’re cheap like me, work with your hands.
  8. Then fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
  9. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon to make your yummy topping.
  10. Fill each of the muffin cups in your tin-pan 3/4 full
  11. Sprinkle the cinnamon-sugar over the muffins
  12. Bake until golden brown and risen – about 25 to 30 minutes
  13. Let the super yummy muffins cool for about 30 minutes before you turn them out and share with your friends (or you don’t have to share…)!

What it Will Look Like: