Blueberry muffins seem to be everyone's favorite. These muffins are loaded with big juicy blueberries that make big juicy muffins. Serve warm. The Silver Palate Cookbook states about blueberries: "Robert Frost called these dewy bunches of blue 'a vision of thieves,' though they needn't be stolen to be enjoyed. These are blueberries, and we're thankful that cultivators have made them readily available. Today's blues are generously grand and as popular as Fats Domino when he sang 'Blueberry Hill.' "
2-1/4 cups plus 2 Tablespoons unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 Tablespoons butter at room temperature
3/4 cup sugar (do not substitute with Splenda)
2 eggs, added one at a time and mixed thoroughly each time
1 Tablespoon pure vanilla
1/2 cup whole milk
Topping:
5 Tablespoons melted butter
3 Tablespoons each brown and white sugar
2 Tablespoons cinnamon, and 1/4 cup flour
I. Whisk together in large bowl
- 2-1/4 cups plus 2 Tablespoons unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 tsp salt
II. Cream together in medium mixing bowl with electric mixer:
- 4 Tablespoons butter at room temperature
- 3/4 cup sugar (do not substitute with Splenda)
- 2 eggs, added one at a time and mixed thoroughly each time
- 1 Tablespoon pure vanilla
- 1/2 cup sweet milk
III. Add II and I together, mix well
IV. Fold in gently 1-1/2 cups frozen blueberries
V. Drop batter into papers in muffin tin
VI. Sprinkle tops generously with cinnamon and sugar mixture (mix 5 TBs butter melted, 3 TB brown sugar, 3 TB white sugar, 2 TBs cinnamon, 1/4 cup flour)
VII. Bake at 420 degrees for ABOUT 20 minutes, keep an eye on them
VIII. Remove muffins promptly from tin to cool on wire rack
