Email to Magnolia Lane      

Blueberry Muffins

Source of Recipe

by Joanne/sixsups/EDC, from Family Circle


Recipe Introduction

Makes 12 jumbo muffins.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10163.1

List of Ingredients

3 1/2 cups sifted unbleached all-purpose flour
3 TBS baking powder
1 1/2 cups sugar
Pinch of salt
5 large eggs, lightly beaten
1/2 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
5 cups blueberries, fresh or frozen, thawed


Recipe

1. Place oven rack in middle of oven. Heat to 425 degrees.

2. Have ready 2 nonstick jumbo muffin pans, each with 6 muffin cups. (If nonstick pans are unavailable, grease the tops of regular size muffin pans and insert a paper muffin cup liner in each cup.)

3. In large bowl, stir together the flour, baking powder, 3/4 cup sugar and the salt.

4. In medium size bowl, stir together milk, eggs and butter. Stir into the flour mixture; do not overmix. Carefully fold in blueberries; batter will be very thick.

5. Scrape slightly rounded 1/2 cup of batter into each muffin pan cup. Sprinkle with remaining sugar, about one teaspoon on top of each muffin.

6. Place muffins in 425 oven. Reduce oven temperature to 400 degrees. Bake until cake tester inserted in middle of muffin comes out clean, about 25 minutes. Remove muffins from pan to wire rack. Let cool slightly, and serve.