HACKED RECIPE
Very Blueberry Muffins Recipe
By MarilynInMiamiFL
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Hacked from
Very Blueberry Muffins
Difficulty: Easy |
Total Time:
40 mins
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Active Time:
|
Makes:
12 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.
