Community Pick
CopyCat Junior's "Berries on Top" Jumbo Blueberry Muffins
photo by Hissy Hussy
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6-12 muffins
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.<br/><br/>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: <br/><br/>Here are the correct measurements for the recipe:<br/>2 1/4 c all-purpose flour<br/>1 Tbsp baking powder<br/>1/2 tsp salt<br/>1/2 tsp ground cinnamon<br/>1/2 cup unsalted butter (1 stick), at room temperature<br/>1 1/4 c granulated sugar<br/>2 extra large eggs<br/>1 Tbsp vanilla extract<br/>3 cups fresh blueberries (NOT frozen)<br/>1/2 cup milk <br/><br/>(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!)<br/><br/>I'm going to make these again tonight or tomorrow, and will report back with how the correct version works out!
-
These were good, full of blueberries just not the best. They were a little mushy and fell apart when holding them. I added lemon zest and a TBL of lemon and I think that really helped the flavor. We decided to keep looking for a light fluffy batter that holds together after baking a little better. Thanks for giving us something new to try.
see 18 more reviews