BIG BLUEBERRY MUFFINS

BIG BLUEBERRY MUFFINS image

Yield 12 muffins

Number Of Ingredients 13

Previous Next

nonstick vegetable oil spray
3 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1 1/2 cups buttermilk
2 large eggs
Farm Fresh
1 teaspoon vanilla extract
2 cups fresh or frozen, unthawed, blueberries

Steps:

Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins. Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking sheet.