Mimis Huge Blueberry Muffins Recipes

Steps:

• Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
• In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• You will also need: cupcake papers.
• Using a mixer cream together in a bowl the butter, sugar, and vanilla.
• Add the 2 eggs and mix well.
• Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
• Add 1/2 cup blueberries gently by hand.
• Then add the other 2 cups of blueberries gently by hand.
• Line a 12 cupcake tin with cupcake papers.
• Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
• Sprinkle with granulated sugar.
• Bake at 375 degrees for 25-35 minute.