My Aunt's Blueberry Muffins

Mr. Food

He and the team created a version that matches the original to a tasty “T!”

Serves: 6

Cooking Time: 25 min

Ingredients
  • 1 1/4 cups plus 2 tablespoons sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 eggs
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint fresh or 1 (12-ounce) package frozen blueberries
Instructions
  1. Preheat oven to 375 degrees F. Line a 6-cup muffin tin with paper baking cups and coat with cooking spray.
  2. In a large bowl with an electric mixer on medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup  of the blueberries and stir into batter.
  3. In a medium bowl, toss the remaining blueberries with the remaining flour.  Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.
  4. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.

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