Prep 15 mins
Cook 25 mins
This recipe is from the famous NY eatery, Junior's, most famous for their delicious cheesecakes. Recipe adapted from "Welcome to Junior's." The muffins will look especially pretty because of the berries that get dropped on top right before baking. Recipe makes 6-8 jumbo-sized muffins or 12-18 regular-sized muffins.
- 2 1⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 lb sweet unsalted butter, at room temp (1/2 cup)
- 1 1⁄4 cups sugar
- 2 extra large eggs
- 1 tablespoon real vanilla extract
- 3 cups fresh blueberries (NOT FROZEN)
- 1⁄2 cup milk
- First of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
- Preheat oven to 400 degrees F.
- Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
- Combine flour, baking powder, salt, and cinnamon.
- In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
- With the mixer still running, gradually add the sugar and mix well.
- Add the eggs, one at a time, mixing well.
- Continue to beat until creamy and batter looks light yellow.
- Mix in vanilla and mashed berries until well combined.
- Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
- Beat batter until airy and well combined, about 1 more minute.
- Gently fold in one of the portions of whole berries.
- Fill muffing tins almost all the way full.
- Drop the remaining portion of whole berries individually atop the muffin batter.
- Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
- Serve hot.
This recipe made 2 1/2 regular sized AWESOME muffins! Everybody loved them, and they look pretty too. I did sprinkle a little sugar on top of mine before baking. The best blueberry muffins I've ever had.
Muffins turned out fine, but not mind blowing. Also, the recipe calls for "1 extra large eggs" but then the directions called for adding "one egg at a time", so I wasn't sure how many eggs were actually supposed to go in. So I added two large (rather than XL) eggs. All in all the flavor was good, but a bit drier than I'd hoped. If I didn't have the egg question, I'd probably try it again but with more blueberries and perhaps a bit more milk. Since I also have the egg question, that's just too many ways I might still not be happy with the results, so I'm going to move on to trying other recipes instead.
Update: HeatherFeather was kind enough to reply to my email - apparently the recipe measurements were converted somehow in the posted. Per her note, here are the true measurements:
Here are the correct measurements for the recipe:
2 1/4 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter (1 stick), at room temperature
1 1/4 c granulated sugar
2 extra large eggs
1 Tbsp vanilla extract
3 cups fresh blueberries (NOT frozen)
1/2 cup milk
(Heather - I hope you don't mind me posting this! I thought it would help other people. Msg me again if you want me to take that down!)
I'm going to make these again tonight or tomorrow, and will report back with how the correct version works out!
My best friend ate three of these muffins at one sitting---that is all I have to say!