Prep 30 mins
Cook 35 mins
A prominent department store used to sell these in their bakery case. These are big muffins loaded with blueberries. They are nice and sweet. All I can say about them is to try them--they are great. I like to use our Maine blueberries as there is a lot of flavor, but any wild blueberry will be fine.
- 1⁄2 cup butter, softened
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 1⁄2 cup milk
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup blueberries
- 2 cups blueberries
- extra sugar
- You will also need: cupcake papers.
- Using a mixer cream together in a bowl the butter, sugar, and vanilla.
- Add the 2 eggs and mix well.
- Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
- Add 1/2 cup blueberries gently by hand.
- Then add the other 2 cups of blueberries gently by hand.
- Line a 12 cupcake tin with cupcake papers.
- Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
- Sprinkle with granulated sugar.
- Bake at 375 degrees for 25-35 minute.
My girlfriend and I made these muffins based off the picture we saw when actually looking at a different recipe. Sure am glad we made these they were absolutely amazing the only issue we had was them not raising enough. Will def pass this recipe along!
Great muffins! No more wild blueberries in the freezer but I had (and used) high bush berries frozen this summer from my daughter's backyard. I'll be doing these again come berry-picking time. Made for Regional Tag Game.
These are fantastic! I made them according to the recipe except for two small things. The milk was skim, and the eggs were egg whites. They still turned out great! The muffins are fluffy and filled with berries, and the texture is wonderful. Great recipe!