Double Blueberry Muffins

This recipe for Double Blueberry Muffins was one of the first recipes I put up on my then general interest blog. It was never really intended to be published really, because as you see, I never took another photograph other than the one of them resting in the muffin tin.

They are wonderful muffins that take some of the blueberries crushed into the batter, and then fold in the rest.  Although they have a pretty good rise on them, I still want to figure out how to get that bakery style high rise on my muffins. Any tips?

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Double Blueberry Muffins
From the Kitchen of Deep South Dish

1 stick of unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2-1/2 cups of fresh blueberries (or thawed
   frozen), separated
2 cups of White Lily all purpose flour
1/2 cup of milk
1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. Spray 12 muffin cups and the tops of the tin with non-stick cooking spray.

Using the paddle attachment on your mixer, cream the butter until smooth, add 1 cup of the sugar, eggs, vanilla, baking powder and salt and mix well.

In a separate small bowl, mash 3/4 cup of the blueberries with a fork and add to the batter. On low speed, begin to blend in some of the flour and then some of the milk, alternating each until fully incorporated. Fold in the whole blueberries by hand. In a separate small bowl, mix the cinnamon with the remaining 2 tablespoons of sugar.

Scoop the batter into the muffin tins filling three quarters full, then sprinkle the cinnamon sugar on top of each muffin. Bake at 375 degrees for about 30 minutes, or until golden brown. Cool in the pan for 30 minutes before turning out.

Source:  http://deepsouthdish.com

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Adapted from Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

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