Zutaten für Copycat Junior's Berries On Top Jumbo Blueberry Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Sweet Unsalted Butter
- 1 1/2 cups granulated sugar
- Extra Large Eggs
- Real Vanilla Extract
- Fresh Blueberries
- 1 cup milk
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Zubereitung von Copycat Junior's Berries On Top Jumbo Blueberry Muffins
- Preheat oven to 400°F (200°C). Grease 6 jumbo muffin tins or 12 regular-size muffin tins.
- Wash and sort 3 cups of fresh blueberries. Set aside 2 cups for mashing. Divide the remaining 1 cup into two 1/2 cup portions – one for the batter and one for topping.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on high speed for 2 minutes, until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition. Beat until the batter is light yellow and creamy.
- Stir in 1 teaspoon vanilla extract and the 2 cups mashed blueberries until well combined.
- Reduce mixer speed to medium. Gradually add the dry ingredients (flour mixture) and 1 cup milk alternately, beginning and ending with the dry ingredients, in three additions each. Mix until just combined.
- Gently fold in 1/2 cup of the whole blueberries.
- Fill muffin tins almost to the top.
- Top each muffin with the remaining 1/2 cup of whole blueberries.
- Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
197g
Fat
54g
Carbs
30g
