Tis the Season to Bake with Blueberries and Maple of course.
15 August, 2018
Muffins Blueberry Muffins
- 1/2 cup (8 tablespoons) butter, at room temperature
- 1 cup sugar (we use maple granulated sugar) available on our website, www.dubiefamilymaple.com and so worth it.
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Vanilla
- 2 cups All-Purpose Flour
- 1/2 cup milk
- 2 1/2 cups blueberries, fresh preferred if using frozen: Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.
- 1/4 cup sugar, for topping
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; I use a cookie scoop and find it works well here.
- Sprinkle about 1 teaspoon granulated maple sugar atop each muffin, if desired. It's tradition
- Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Yield: 12 muffins.