Bakery Blueberry Muffins
2 sticks butter
2 cups sugar
4 eggs
1 teaspoon salt
1 tablespoon pure vanilla extract
2 cups frozen blueberries, thawed and mashed
2 cups frozen blueberries, whole
4 cups flour
1 cup milk
4 teaspoons baking powder
Topping: raw sugar and cinnamon in a 4:1 ratio; e.g; 1/2 cup sugar to 2 TBL cinnamon
Directions:
1. Cream together butter and sugar.
2. Beat in eggs, vanilla and salt.
3. Mix baking powder and salt into flour.
4. Slowly mix flour into butter/sugar egg mixture adding milk as you go to keep an even consistency.
5. After mixed fold in blueberries.
6. place into 12 jumbo muffin tin or 24 standard size muffins; sprinkle on topping
7. Bake at 425º until a toothpick comes out clean, generally 25-28 minutes for jumbo muffin or 18-22 minutes for standard
Recipe courtesy of Amanda's Cupcakes of Geneva, Ohio
2 cups sugar
4 eggs
1 teaspoon salt
1 tablespoon pure vanilla extract
2 cups frozen blueberries, thawed and mashed
2 cups frozen blueberries, whole
4 cups flour
1 cup milk
4 teaspoons baking powder
Topping: raw sugar and cinnamon in a 4:1 ratio; e.g; 1/2 cup sugar to 2 TBL cinnamon
Directions:
1. Cream together butter and sugar.
2. Beat in eggs, vanilla and salt.
3. Mix baking powder and salt into flour.
4. Slowly mix flour into butter/sugar egg mixture adding milk as you go to keep an even consistency.
5. After mixed fold in blueberries.
6. place into 12 jumbo muffin tin or 24 standard size muffins; sprinkle on topping
7. Bake at 425º until a toothpick comes out clean, generally 25-28 minutes for jumbo muffin or 18-22 minutes for standard
Recipe courtesy of Amanda's Cupcakes of Geneva, Ohio
