These muffins are loaded with blueberries. Some are smashed while others remain whole. The crumbs are cake like and they have a little crunch from a sprinkling of sugar and cinnamon over the top. They truly are doubly delicious.
1/4 lb. (1 stick) unsalted butter, softened at room temperature
1 cup plus 3 tablespoons sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups all purpose flour
1/2 cup whole, or low fat milk
1/4 teaspoon cinnamon
1. Preheat the oven to 375 degrees F. Line 12 to 14 muffin cups with paper liners.
2. 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 until blended. Add the eggs, vanilla, baking powder, and salt and mix well. The mixture will look curdled.
3. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. (If the blueberries are large or too hard to smash, you can use a food processor.) Add to the batter and mix to blend.
4. 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.
5. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
6. 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.
Makes 12 to 14 muffins
