Blueberry marsh blueberry muffins

Updated at: Thu, 17 Aug 2023 05:31:05 GMT

Step 1

With a mixer, cream butter and sugar until fluffy.

Step 2

Add eggs, one at a time.

Step 3

Mix well after each.

Step 4

Separately, sift dry ingredients together or mix well with a fork.

Step 5

Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.(If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)

Step 6

Fold in the berries very gently.

Step 7

Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)

Step 8

Be sure to use tin foil muffin cup liners also.

Step 9

Fill muffin cups completely full. (A cookie scoop works nicely)

Step 10

Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or ’til golden brown.

Step 11

Cool in pan for 20 minutes.

Step 12

Gently loosen muffin “crowns” from the top of muffin pan with a small, sharp knife and remove muffins from the pan.

Step 13

Big, beautiful, yummy muffins… coming your way!

Step 14

NOTES

Step 15

TIPS The muffin stays whiter if you use fresh blueberries. If you use frozen, thaw and drain first. Then sprinkle the blueberries with an extra tablespoon or two of flour to absorb some of the blueberry juice before gently stirring into your batter. Frozen blueberries or fresh, these muffins look and taste fabulous. I prefer to use King Arthur’s Sparkling White Sugar for sprinkling on top before baking: it doesn’t melt and stays very crunchy!!! YAY for crunchy sugar! The muffin tops will spread less if you refrigerate the batter (in the muffin pan) for 30 minutes before baking. Be sure to grease the tops of your muffin pan well. Also, use foil muffin liners. Paper just doesn’t hold up well enough for this recipe. ( I ended up not using liners + they help up ok)

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