Simple Blueberry Muffins
1 stick butter, softened
1 cup plus 2 TB sugar
1 tsp pure vanilla extract
2 tsp baking powder
2 1/2 cups fresh blueberries
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup milk
1 tsp cinnamon, divided
1. Preheat oven to 375 degrees and prepare a muffin tin by greasing the cups or lining them with paper liners. In mixer, cream butter until smooth. Add 1 cup sugar and mix well. Add eggs, vanilla, 1/2 tsp cinnamon and baking powder. In a small bowl, smash 3/4 cup of the blueberries and add them to the batter.
3. With mixer running at low speed, add 1 cup of all purpose flour then 1/4 cup milk. When these are well incorporated add the whole wheat flour and the remaining 1/4 cup milk. Fold in remaining blueberries by hand.
5. Combine 2 TB sugar and 1/2 tsp cinnamon in a small bowl. Fill muffin cups 3/4 full of batter and sprinkle the tops of each with the cinnamon/sugar mixture.
6. Bake for 25-30 minutes until tops are golden brown. Mine are always done in 25 minutes flat. Allow the muffins to cool for 15-20 in the pan before turning them out.
This recipe yields 12 big muffins - so, I will regularly make these muffins as a BFD (Breakfast for Dinner) treat and then we have the remainder on hand for a quick breakfast option over the next couple of days. Enjoy!