Valentine's Day Mini Blueberry Muffin Recipe
I’m not an overly big sweet eater, but occasionally I do crave a good blueberry muffin. Blueberries are a great source of vitamin K, C and fiber – and in this recipe, I used the dried version as I made these off-season and they are sweeter. Fresh blueberries are in peak season between May and August and sometimes off-season, they tend to be a little too tart for my taste, but if you like the tartness then use fresh. Using the dried version, ensures that they were picked during peak season.
If you wish to make regular or giant muffins then adjust the baking time accordingly. The extra-large muffins will take longer than regular sized muffins, probably 40 minutes and 30 for regular size. Use the toothpick test to check for doneness.
6 tbsp. butter, softened
1/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1/2 tsp. table salt
2 tsp. baking powder
1/2 cup whole milk
1 ½ cups dried blueberries (or 2 ½ cups fresh)
2 tsp. turbinado (raw) sugar
1. Sift the flour, salt and baking powder into a bowl. In a food mixer on the medium speed setting or by hand with a wooden spoon, cream the butter and sugar together with the paddle attachment until light and fluffy. Add the eggs one at a time and incorporate well.
2. Add 1 cup of flour at a time alternately with ¼ cup of the milk, repeat. Fold in until combined well but do not over mix. Fold in the blueberries until just coated with the batter.
3. Divide the mixture into a greased or paper lined mini muffin pan, filling them approximately ¾ of the way. Sprinkle with turbinado sugar before baking for 10 - 12 minutes. When a toothpick or thin skewer comes out clean, they are done!
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