Tasty Tuesday Recipe: Double Blueberry Muffins

This is one of my favorite muffin recipes, and super easy to make! Just keep an eye out for blueberries on sale, and everything else is a staple in your baking cabinet!!!

~8 tbsp, 1 stick unsalted butter softened

~1 cup plus 2tbsp sugar

~2 eggs

~1tsp vanilla extract

~2tsp baking powder

~1/4 tsp salt

~2 1/2 cups fresh blueberries

~2 cups flour

~1/2 cup milk

~1/4 tsp cinnamon

Preheat the oven to 375. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. ( I also put a little extra sugar and cin. in the actual batter and then also top with it=) Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

***According to my hubby, these are also DELISH in the evenings heated up with some vanilla ice cream to top it off!