Bakery Style Blueberry Muffins

• Produce

  • 2 1/4 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 3/16 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

• Other

  • 2 cups Flour, unbleached or all-purpose

Found on mysweetmission.net

Description

Ingredients

• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk
• 2¼ cups fresh blueberries (1 pint)
• 3 - 4 tablespoons granulated sugar (for the tops)

Directions

• Preheat the oven to 375 degrees F. Line a muffin tin with cupcake papers. Spray with non-stick cooking spray.
• In a medium bowl, place the flour, baking powder and salt. Whisk together and set aside.
• In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
• With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
• Gently fold in the blueberries, being careful not to over mix.
• Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then, generously sprinkle with sugar.
• Place in a preheated 375 degrees F oven and bake for 30 minutes, or until the tops are light golden brown and a little firm to the touch.
• Let the muffins cool in the tin a few minutes before removing them to a cooling rack.