EASY BLUEBERRY MUFFINS RECIPE

This is the exceptional clean blueberry muffin recipe Ever – remarkable clean, easy, and a lot delicious blueberry flavor in the muffin that might not feel dry, and may use frozen blueberries or dehydration!

This smooth-to-stay and moist muffin blueberries are simple and nice and humid, with the appropriate crumb.

Once you've got attempted this muffin, you'll in no way need a blueberry different muffin recipe anymore – they're so scrumptious and simple, they are immediately family favorites! This recipe is the first-class for Jumbo muffin-they live good and wet and not dry.

As soon as a way to make a Jumbo blueberry muffin from scratch, you without a doubt want to cause them to all of the time! This blueberry Muffin is exquisite easy-and crazy scrumptious. You do not have to fear approximately mixing wet substances and dry ingredients in separate bowls – you may throw them immediately from the measuring cup into a muffin dough and blend!

EASY BLUEBERRY MUFFINS RECIPE

INGREDIENTS:

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over - or 2 cups frozen blueberries, thawed (muffins in photo used frozen blueberries)
3 teaspoons sugar

INSTRUCTIONS:

Preheat the oven to 400.
Mix the butter and 1 1/4 cups sugar until it is light and soft.
Add the eggs, one at a time, beating well after each.
Add vanilla.
Sift in the flour, salt and baking powder, into to the creamed mixture alternately with the milk.
Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners
Fill with batter.
Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
Store muffins uncovered in a cool dry place for a day.