Double Blueberry Muffins

The grocery store is a tricky place. I always set out there with a very specific shopping list, but somehow come back with bags and bags of ingredients I don't really need. Can you blame me, though? All the produce in the store is laid out in such an appealing, colorful way, it's almost impossible to pass through without picking up some fresh fruits and veggies.

This frequent indulging has required some culinary creativity on my part: finding new and delicious recipes to use all my goodies in. Searching for some kind of baked treat to use a billion pounds of blueberries in, I stumbled across the recipe for Gale Gand's Double Blueberry Muffins. After reading "double blueberry" in the title, I knew they'd be amazing...the batter turned out fluffy and moist, absolutely loaded with juicy blueberries. This was definitely the right way to go--yum.

I did a little recipe editing, which i recommend. I substituted plain Greek yogurt for the milk, and added about 1/4 cup more berries than called for. The secret is really in the mashed up portion of the berries, which is incorporated directly into the batter. The cinnamon-sugar topping in a great addition and brings a little extra flavor to these muffins without being overpowering or too sweet. My photos just don't do this recipe justice.

Recipe:

8 tablespoons (1 stick) unsalted butter, softened at room temperature

1 cup plus 2 tablespoons sugar

2 eggs

1teaspoon pure vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh or thawed frozen blueberries

2 cups flour

1/2 cup whole, 2%, or 1% fat milk

1/4 teaspoon cinnamon

Preheat oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.

-In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.

-Add 1 cup of the sugar and mix.

-Add the eggs, vanilla, baking powder, and salt and mix.

-In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

-With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. 

-Repeat with the remaining flour and milk.

-Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.

-In a separate bowl, mix the remaining 2 tablespoons sugar with the cinnamon.

-Use an ice cream scoop or large spoon to fill the muffin cups 3/4 full.

-Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25-30 minutes.

-Let cool in the pan at least 30 minutes before turning out.

* Recipe found on www.foodnetwork.com *