DOUBLE BLUEBERRY MUFFINS
Provided by Food Network
Categories dessert
Time 1h16m
Yield about 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
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Pradeep Darshana
[email protected]Overall, these muffins are a solid choice. They're easy to make, taste great, and are perfect for a variety of occasions.
diana ciubotaru
[email protected]These muffins are a bit too dense for my taste. I prefer a lighter, fluffier muffin.
Suraj ali Solangi
[email protected]These muffins are the perfect way to start my day! They're light, fluffy, and full of flavor.
Kemuel Mark
[email protected]I've made these muffins several times and they're always a hit with my friends and family.
godfrey wasike
[email protected]These muffins are delicious! I'm so glad I found this recipe.
MD HELAL UDDIN KHAN
[email protected]I'm not a fan of the lemon zest in these muffins. I think it overpowers the blueberry flavor.
Aayush Dahal
[email protected]These muffins are a bit crumbly, but they're still very tasty.
Glory Twanga
[email protected]I love the moist texture of these muffins. They're also not too sweet, which I appreciate.
Gladys Yambay
[email protected]I made these muffins with raspberries instead of blueberries and they turned out great! I'm sure they would be just as good with other berries, too.
Rajan Bhujel
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for freezing.
Pedro Mercado
[email protected]I added a streusel topping to these muffins and they were incredible! Highly recommend.
M.Abdullah Sher
[email protected]These muffins were easy to make and tasted delicious! I'll definitely be making them again.
Camerrion Townsend yoe
[email protected]I followed the recipe exactly, but my muffins turned out dry. I'm not sure what went wrong.
Milk Man
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Adhara Bustamante
[email protected]I'm not a huge fan of blueberry muffins, but these were really good. The lemon zest added a nice touch of flavor.
SIMON GETAHUN
[email protected]These are the best blueberry muffins I've ever had! The recipe is easy to follow and the results are amazing.
thejas prasad
[email protected]I love the texture of these muffins - they're dense yet fluffy, and the blueberries burst in your mouth.
Md Sakev
[email protected]I've made these muffins several times now, and they always turn out perfectly. They're a great grab-and-go breakfast or snack.
Roman Zakir
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the blueberry-lemon combo is divine.