Home Made Blueberry Muffins

*I always try to use unprocessed and organic in all of my recipes, this doesn't mean you have to.*

What you will need:
Muffin Tins - regular or large depends on what size you like
Muffin Paper Wrappers regular or large *Optional but easier to clean tins*
Oven Mitts
Stand Mixer with Paddle Attachment, Hand Mixer or a Hand Whisk, whatever you have is fine.
Spatula
Baking Sheet
Parchment Paper
2-Medium Size Bowls *1 if you are using a stand mixer*
Colander
Shortening like Crisco (grease)
Paper Towel
Ice Cream Scoop or large Spoon
Small bowl
Tooth pick


Ingredients:
1-Cup White Sugar + 2-Tablespoons for topping
1-Stick of Unsalted Butter soften at room temperature
2-Medium Eggs
1-Teaspoon Pure Vanilla Extract
1/4-Teaspoon of Salt
2 1/2-Cups Blueberries fresh or frozen. If frozen let thaw and remove extra liquid so the muffins don't become soggy.  Make sure berries are clean, put them in a collander, rinse under cool running water, shake a few times, then pat dry. Remove any stems and discard.
1/2-Cup of Whole Milk *You can use low fat if you like. I haven't tried this recipe with Almond Milk, I think I will next time to see how it turns out.*
2-Cups Unbleached All Purpose Flour
2-Teaspoons Baking Powder
1/2 Teaspoon Ground Cinnamon + 1/4-Teaspoon for topping

Preheat your oven to 375-Degrees Fahrenheit

Instructions:
Grease your muffin tins or line them with paper wrappers. To grease, just put some of the Crisco etc., onto a paper towel and run the paper towel around the edges and bottom of the tin. Set aside.

Add the room temperature butter to one of the mixing bowls, whichever you are using. I was using my Kitchen Aid Stand Mixer for this recipe. Cream the butter until smooth on medium speed.  Add in 1-Cup sugar to the creamed butter and mix well.  Now add in the eggs, baking powder, salt, and vanilla extract. Mix all ingredients until well blended.  Now add the remaining ingredients, flour, milk, 1/2 Teaspoon cinnamon, mix well.

Remove the bowl from the stand mixer if you are using one, if not, take your  medium bowl and add in the Blueberries. Using your spatula, gently fold (blend) the berries into the batter mixture until well mixed. Set aside.

Place parchment paper onto the baking sheet, then place your lined or greased muffin tin onto the baking sheet. Take your small bowl and add in the remaining 1/4 Teaspoon cinnamon and 2-Tablespoons sugar mix well and set aside.  Using the large spoon or ice cream scoop, scoop out the blueberry batter and fill the muffin paper wrappers 3/4 of the way. Sprinkle the cinnamon-sugar over top of each muffin.






















Place muffin tin in the oven to bake for 25-30 minutes until they rise and are a nice golden brown color.  At the end of the bake time, put your oven mitts on and carefully remove the muffin tin from the hot oven, place on a flat heat-resistant surface.  Poke each muffin one at a time with the tooth pick, remove, the tooth pick should be clear of any batter if it is fully baked. If it has some batter, place back into the oven for a minute or two and recheck.  Let the muffins cool for about a half hour or so for turning out (removing) of the muffins.  If you used wrapper papers, just pick up and remove from the tin. These are delicious warm out of the oven with a little bit of butter or Clotted Cream.