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BLUEBERRY MUFFIN RECIPE 🫐
2 1/2 cups all purpose flour, 280 grams
1 cup granulated sugar
1/4 c brown sugar
3 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 large eggs, room temperature
1 cup milk, room temperature
½ cup unsalted butter, room temperature
2 tsp vanilla extract
2 cups fresh blueberries, can also use frozen, do not thaw
Turbinado sugar, for topping
Makes 6 jumbo or 12 standard sized muffins
Instructions
Preheat oven to 425 degrees
In the bowl of a stand mixer add butter and sugars, beating until light and fluffy, about 5 minutes. Add eggs and beat to combine, followed by vanilla extract.
In another bowl, add the dry ingredients and stir to combine.
Gradually mix in half of dry ingredients, mixing just until combined. Slowly stream in the milk while mixing. Using a spatula, gently fold in the remaining flour and blueberries. The batter will be very thick!
Line a muffin tin with liners and fill the liners with batter, dividing evenly. Sprinkle with about 1 tsp of turbinado sugar.
Place muffin pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 28-28 for jumbo, 16-18 minutes for standard, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan before removing.
Keep covered at room temperature for up to 3 days.
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