Filled with wild blueberries and covered with a pinch of sugar, these blueberry muffins are even better than the ones you like from your neighborhood bakery.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
1/2 cup unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
2 cups and 1 tablespoon all-purpose flour, divided
1/2 teaspoon kosher salt
2 teaspoons of baking powder
1/2 cup of milk
1 1/2 cups of frozen wild blueberries
HOW TO DO IT:
Preheat the oven to 425 degrees. Line the JUMBO cupcakes with paper liners. Set aside.
In a large bowl, spread the butter with a cup of sugar, for about 2 minutes. Add the eggs, one by one, beating well after each addition.
Beat in the vanilla extract.
Add 2 cups of flour, salt, baking powder slowly by hand, while alternating with milk additions (I made about 3 additions).
Remove approximately 1 cup of the dough and set it aside. In a small bowl, combine the frozen berries with the remaining tablespoon of flour, to slightly cover the berries.
With one or two strokes, fold the berries into the dough (DO NOT MIX TOO MUCH).
Using a large cookie cutter, divide dough into the 6 cups of dough. Stop with the blueberry-free dough that was left out. Press a few more blueberries on top of the muffin if desired.
Sprinkle the top of each muffin with the extra sugar.
Put the muffins in the oven and close the door. Immediately lower the oven temperature to 350 degrees. Bake for 35 minutes. Remove and cool completely on the wire rack.
DO NOT overdose the blueberries in the batter or it will turn purple.
Lowering the temperature immediately allows the buns to have a good initial rise!
You can use fresh blueberries, I try to use even the smallest blueberries for this recipe for baking.
The extra sugar on top is optional, but it creates a delicious crunch on top!
If you are baking regular sized rolls, divide the dough into 12 cups and bake for 20-25 minutes.
*Recipes adapted from Jordan Marsh