Copycat Junior's Berries On Top Jumbo Blueberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 lb sweet unsalted butter, at room temp (1/2 cup)
• 1 1/4 cups sugar
• 2 extra large eggs
• 1 tablespoon real vanilla extract
• 3 cups fresh blueberries (not frozen)
• 1/2 cup milk

Recipe

• 1 first of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
• 2 preheat oven to 400 degrees f.
• 3 grease 6 jumbo muffins tins or 12 regular size muffin tins well.
• 4 combine flour, baking powder, salt, and cinnamon.
• 5 in another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
• 6 with the mixer still running, gradually add the sugar and mix well.
• 7 add the eggs, one at a time, mixing well.
• 8 continue to beat until creamy and batter looks light yellow.
• 9 mix in vanilla and mashed berries until well combined.
• 10 lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
• 11 beat batter until airy and well combined, about 1 more minute.
• 12 gently fold in one of the portions of whole berries.
• 13 fill muffing tins almost all the way full.
• 14 drop the remaining portion of whole berries individually atop the muffin batter.
• 15 bake about 1o minutes, then reduce oven temp to 375 f and continue baking until golden brown and set in the center, about 15 minutes.
• 16 serve hot.