Double Blueberry MuffinsThis recipe for Double Blueberry Muffins was one of the first recipes I put up on my then general interest blog that spawned off this food blog. At the time I was blogging just about stuff in general, and wasn't really documenting foods that I cooked. Once I did start doing that, the recipes began to take over and I knew they would need a home of their own, dedicated solely to Southern recipes, and Deep South Dish was born.
These are wonderful muffins that take some of the blueberries crushed into the batter, and then fold in the rest whole. I'm not much of a baker, but I sure would like to figure out how to get that bakery style, high rise top on my muffins. Any tips?
Here's how to make these blueberry muffins.
Adapted from Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Recipe: Double Blueberry Muffins©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: 1 dozen
For the Muffins:
For the Topping:
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2-1/2 cups of fresh blueberries (or thawed frozen), separated
- 1/2 cup (1 stick) of unsalted butter, softened at room temperature
- 1 cup of granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- 1/2 cup of milk
- 2 teaspoons of granulated sugar
- 1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Line a 12 cup muffin pan with paper liners; set aside. Whisk together the flour, baking powder and salt; set aside. In a separate small bowl, mash 3/4 cup of the blueberries with a fork and set aside. Using the paddle attachment on your mixer, cream the butter until smooth. Slowly add in the cup of sugar, until fully incorporated. Add the eggs, one at a time, waiting to add the second after the first is incorporated. Add the vanilla. Mix on low until blended.
Add the mashed blueberries to the batter. On low speed, begin to add in some of the flour and then some of the milk, alternating each and ending with the flour, until fully incorporated. Fold in the whole blueberries by hand. In a separate small bowl, mix the 2 teaspoons of sugar and the cinnamon.
Use an ice cream scoop to evenly transfer the batter between the muffin cups, topping off each evenly with any leftover batter. Sprinkle the cinnamon sugar on top of each muffin. Bake at 375 degrees F for about 30 minutes, or until golden brown. Cool in the pan for 30 minutes before turning out.
Cook's Note: I use White Lily all purpose flour.
Optional Streusel Topping: Combine 1/2 cup of light brown sugar, packed with 1/3 cup of flour and 1/2 teaspoon of ground cinnamon. Stir in 2 tablespoons of melted unsalted butter and sprinkle on top of the muffins just before baking.
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