This past week, I made these delicious big blueberry muffins, and they were a big hit. I doubled the recipe, and they were gone in just about a day and a half! My four younger siblings had an outdoor tea party and I couldn't resist snapping a couple of pictures! (Unfortunately, you can't really see the blueberries in these blueberry muffins, but they were in there.:)) As you can see below, I modified some of the ingredients to make them a bit healthier.
Big Blueberry Muffins
- 1/2 cup (1 stick) butter
- 2 cups all-purpose flour (I used whole wheat pastry flour)
- 1/2 cup plus 2 teaspoons sugar (I used part Rapadura and part xylitol for the batter and just used white sugar for the topping)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 cup blueberries, rinsed and dried
- Put the butter in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Remove the pan from the heat and set it aside to cool. (You can also melt the butter faster in the microwave.)
- Preheat the oven to 375. Put paper liners in 12 muffin cups.
- In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Mix with a table fork.
- In a small mixing bowl, combine the milk, egg, and vanilla. Using the same fork, beat until well blended.
- Add the milk mixture, melted butter, and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
- Spoon equal amounts of the batter into the muffin cups. Sprinkle the extra 2 teaspoons sugar evenly over the tops.
- Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. Use a toothpick to tell if the muffins are done. If it comes out clean, the muffins are done. Cool on a cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan.