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Blueberry Muffins

These blueberry muffins are sure to be a breakfast favorite in each campers home!

Prep
Cook
Serves 12people
Ingredients
8
tbsp (1 stick) unsalted butter, softened at room temperature
1
cup plus 2 tablespoons sugar
2
eggs
1
tsp pure vanilla extract
2
tsp baking powder
1/4
tsp 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
tsp cinnamon
Directions
1.
Preheat the oven to 375 degrees F.
2.
Grease a muffin tin or line the cups with paper liners.
3.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
4.
Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
5.
In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
6.
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.
7.
Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
8.
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.
9.
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.

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