These muffins turned out so well!!! We actually overfilled the cups but each muffin turned out exactly the same. None spread over the top…how did that happen??? Thanks, King Arthur Flour AND Jordan Marsh Department Store for this great recipe. I will be heading off to the blueberry patch within the next month and now know what I’m going to do with some of them!!! Don’t you just love blueberries???
MIRANDA’S BLUEBERRY MUFFINS
1/2 c. butter, softened
1 c. sugar
2 t. baking powder
1/2 t. salt
1 t. vanilla
2 c. flour
1/2 c. cream (original recipe used regular milk but I had this left in the back of the fridge)
2 1/2 to 3 c. blueberries, fresh
1/4 c. Sugar in the Raw
Cream butter with sugar. Add eggs. Stir in baking powder, salt and vanilla. (This is an odd step as I’m used to putting the baking powder and salt in with the flour but it worked OK). Add the flour alternately with the cream until combined. Fold in the blueberries gently. Scoop batter into a 12 cup muffin tin that has been lined with paper cups or greased with Pam. Sprinkle tops generously with Sugar in the Raw. Bake at 375 degrees F for 30 minutes. I had to watch mine closely as they were done in about 20.