Friday, September 24, 2010

Bakery-Style Blueberry Muffins

If you like your muffins sweet and cake-like you'll love this recipe. This recipe makes eight bakery-style (large-topped) muffins or twelve regular ones. 

Tip: How to make those bakery-style muffins you see at the bakery:
  1. When coating the muffin pan with non-stick spray, also spray some on the top of the pan. This is so the underside of the bakery tops won't stick.
  2. Fill up the muffin cups full to the top. The batter will rise up and over just a bit making a big round top.
  3. Add four minutes to the baking time.
2 tablespoons butter
1 cup sugar
2 eggs, beaten lightly
3/4 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1 cup blueberries, fresh or frozen (thawed)
Cinnamon-sugar topping (optional, see below)

Preheat oven to 350 degrees. Coat the muffin pan with non-stick spray. Cream together the butter and sugar until well blended. Stir together the beaten eggs and milk. Add eggs and milk mixture to the butter and sugar. Stir to blend. In a large bowl stir together the flour and baking powder. Add the wet ingredients to the flour and baking powder mix.  Stir all together, mixing just until all dry ingredients are absorbed. (There may be a few small lumps in the batter, that's ok.) Add the blueberries to the batter. Gently folding them in with a spatula. We want the berries to stay whole. Fill up the muffin cups. For a little extra pizzazz, top the muffins with cinnamon-sugar before baking. Make your own by combining 2 tablespoons of sugar with 2 teaspoons of cinnamon. Sprinkle three or four pinches of cinnamon-sugar on top of each muffin before baking. Bake regular size muffins for 25-30 minutes and bakery-style muffins for 29-34 minutes. Check muffins for doneness before time is up. Ovens temperatures can vary.
Let muffins cool in the pan for 5 minutes before removing. Pig out!

Update: Oops! Forgot to mention...for regular size muffins, fill muffin cups 2/3rds full.


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