These are my very favorite blueberry muffins. As I have mentioned before, I hated blueberries as a child, and my parents made me blueberry-less blueberry muffins every summer. And even though they were super tasty, I am glad that I have found a place in my heart for blueberries.I have transcribed the recipe from the book, BUT I never actually mash any of the blueberries. They soften as they bake and form a nice blueberry swirl on their own, so I have never gone to the trouble of mashing. And this time, because I was making them for guests this weekend and ran out of all-purpose flour, substituted one cup of all purpose with one cup of white whole white. They were not quite as fluffy, but I think a tad healthier in the end!
Double Blueberry Muffinsfrom Gale Gand, Butter Flour Sugar Eggs
8 tablespoons (1 stick) unsalted butter, softened to room temperature
1 cup, plus 2 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups flour
1/2 cup whole or lowfat milk
1/4 teaspoon cinnamon
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. 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 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.