Displaying double blueberry muffins recipe

Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale
Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers,
8 tablespoons (1 stick) unsalted butter, softened at room
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon 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 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Preheat the 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

With the mixer running at low speed, add 1/2 of the flour, then
1/2 of the milk, and mix. Repeat with remaining flour and milk.
Fold in the remaining 1 3/4 cups whole blueberries by hand until
well mixed. In a separate small 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 to 30 minutes. Let cool in the pan at least 30 minutes
before turning out.

Yield: about 12 muffins
Prep Time: 16 minutes
Cooking Time: 1 hours 0 minutes

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