Heat oven to 400°F and arrange rack in middle. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside.
1 ¾ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate mixture. Set aside.
Whisk together the sugar, butter, cream or milk, eggs, and vanilla extract in a medium bowl until smooth.
2 cups fresh or frozen blueberries
Add sugar mixture and blueberries to flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. Do not overmix! The batter should be thick, but the ingredients should be evenly incorporated.
2 teaspoons sugar
Fill the muffin wells completely and evenly sprinkle 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
Set the pan on a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and serve.
From MakeBetterFood.com. . (makebetterfood.com/recipes/very-blueberry-muffins/).
Heat oven to 400°F and arrange rack in middle. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside.
Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate mixture. Set aside.
Whisk together the sugar, butter, cream or milk, eggs, and vanilla extract in a medium bowl until smooth.
Add sugar mixture and blueberries to flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. Do not overmix! The batter should be thick, but the ingredients should be evenly incorporated.
Fill the muffin wells completely and evenly sprinkle 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
Set the pan on a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and serve.
Print