Blueberry muffins may be the most commonplace muffins out there, but this tender, moist version is well beyond ordinary. Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these are perfect for breakfast or an afternoon snack.
Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container.
This recipe was featured as part of our Cooking with Summer Ingredients story.
INGREDIENTS
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon fine salt
* 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
* 8 tablespoons unsalted butter (1 stick), melted
* 1/2 cup heavy cream
* 2 large eggs
* 1 tablespoon vanilla extract
* 2 cups fresh or frozen blueberries
INSTRUCTIONS
1. Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the muffin wells with butter. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
3. Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the 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.)
4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
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Many thanks to CHOW.com!!!!
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