Crazygood Blueberry Muffins Recipe

How to make it

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• Preheat oven to 375°F.
• In a large mixing bowl, cream together butter and sugar until light and fluffy; in a Kitchenaid on med-high, this step will take about 10-12 minutes. Butter mixture should be almost white and very fluffy when it's ready
• In a second bowl, combine all dry ingredients. I use a whisk to combine the dry stuff.This gets the lumps out and combines the powders/salt with the flour.
• In small bowl, mix 2 eggs, vanilla and milk together well.
• Add egg/milk mixture to bowl of mixer, beating all together well.
• Gradually add the dry ingredients to the creamed butter and sugar & milk mixture along with the milk and vanilla. ONLY MIX TOGETHER GENTLY UNTIL COMBINED---OVERMIXING MAKES TOUGH MUFFINS!
• Mash up about 1/2 of the berries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
• Spray a 12 muffin and a 6 muffin pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.
• Sprinkle sugar on top of unbaked muffins (I like to use Turbinado sugar for sprinkling the tops, but granulated is fine!).
• Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
• NOTE: To freeze for use later, let cool completely. Wrap individually in PressNSeal, then drop into a gallon-size freezer bag. May freeze for up to 6 months.
• Enjoy!
• --Kn0x--