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Big Blueberry Muffins

Source: Cooking.com
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 12
Mousse rings give these big blueberry beauties their distinctive shape, but you can also use a large cupcake pan (or a regular-sized muffin pan for smaller muffins).
RECIPE INGREDIENTS
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
1 teaspoon vanilla extract
2 cups fresh or frozen, unthawed, blueberries
Big Blueberry Muffins Recipe at Cooking.com
DIRECTIONS
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.


Using spatula, carefully transfer muffins to rack and cool until warm. Starting at bottom, run small, sharp knife around edge of muffin to loosen and remove ring.


DO-AHEAD: Muffins can be made 2 days ahead. Store airtight at room temperature. Rewarm in 275 degrees F oven for 10 minutes, if desired.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Muffins
 Blueberry Breakfast
 Morning Muffins
Nutrition Facts per Serving
Yield:   Makes 12
Calories: 346
Fat. Total: 13g
Fiber: 2g
Carbohydrates, Total: 52g
Sodium: 351mg
% Cal. from Fat: 34%
Cholesterol: 68mg
Protein: 6g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Jan, WI Reviewed: 09/19/2006
I decrease the flour and substitute some of it with whole wheat flour and flaxseed meal, decrease the butter and replace some of it with yogurt or sour cream (whatever I got in the fridge) to make them a bit more healthy--they're really yummy
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