HACKED RECIPE
Very Blueberry Muffins Recipe
By MarilynInMiamiFL
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Hacked from
Very Blueberry Muffins
Blueberry muffins may be the most commonplace muffins out there, but this tender, moist version is well beyond ordinary. Packed full of berries and finished with a sprinkling of sugar for a crunchy, sweet top, these are as well suited to breakfast as they are to an afternoon snack.
Game plan: Muffins will last up to 3 days when stored at room temperature in an airtight container.
INGREDIENTS
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 3/4 cup granulated sugar, plus 2 teaspoons for topping muffins
- 8 tablespoons butter (1 stick), melted
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries
INSTRUCTIONS
- Heat oven to 400°F and arrange rack in middle. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside.
- Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate mixture; set aside.
- Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add sugar mixture and blueberries to flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
- Fill the muffin wells completely and evenly sprinkle remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and serve.
- NOTE: I changed the 2 teaspoons of salt to 1/2 teaspoon and used regular butter instead of unsalted and it was perfect :)
Member recipes are not tested by the CHOW food team.
