Blueberry Muffins

Last month, I visited Mansfield, Ohio and had lunch – and delicious blueberry muffins – at The Blueberry Patch, a place with over 2,000 blueberry plants and many blueberry goodies to try.  I came home inspired and have a blueberry muffin recipe I wanted to share with you.  Made with fresh blueberries, this recipe is easy to make and has a nice flavor.  Serve with or without butter.  They are that good!

Blueberry Muffins

1/2 cup butter, at room temperature

1 cup sugar

2 large eggs

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup milk

2 1/2 cups blueberries, fresh preferred

1/4 cup sugar, optional and for topping

Preheat the oven to 375 degrees.  Line a 12-cup muffin tin with papers.  In a medium-sized bowl, beat together the butter and sugar until well combined.  Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.  Beat in the baking powder, salt and vanilla.  Add the flour alternately with the milk, beating gently just to combine.  Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries.  Add the mashed and whole berries to the batter, stirring just to combine and distribute.  Scoop the batter by a heaping 1/4-cupful into the prepared muffin pan.  OPTIONAL:  Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired.

Bake the muffins for about 30 minutes, until they are light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.  Remove the muffins from the oven, and after about five minutes, transfer them to a rack to cool.

Makes 12 muffins.

Sweet Notes:  I opted to leave the extra sugar topping off because I figured there was enough sugar in the muffins already.

Credit:  King Arthur Flour/Jordan Marsh

 

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