Jumbo Blueberry Muffins

Jumbo Blueberry Muffins make for a Jumbo Suzy. My son is getting married next summer and  I'd like to lose about 25 pounds by then, so waking up in the mood to bake is problematic and the fact that I made Scones, Chocolate Chip Cookies and Blueberry Muffins certainly didn't help my cause today but I figure I have until July of 2011 so what the hell. I had  a little extra batter so I made some mini muffins,  I at least have that going for me. Unless of course I eat those along with the Jumbo's.

This Blueberry Muffin recipe was featured in this months Midwest Living Magazine. I really love this magazine. It's always full of great things to bake and cook, places to see and usually features a great home that inspires me to clean mine.

This recipe makes 6 Jumbo or 16 standard sized  muffins.





Jumbo Blueberry Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 to 2 1/2 cups fresh or frozen blueberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Line muffin pan with paper baking cups. In medium bowl combine flour, baking powder and salt; set aside.
In large mixing bowl beat butter with electric mixer for about 30 seconds. Add 1 cup sugar, beat until well combined. Beat in eggs, milk and vanilla (mixture looks slightly curdled) Stir in flour until just moistened (batter should be lumpy) Gently stir in berries.
Spoon batter into prepared muffin cups filling each nearly full. In small bowl combine the 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle mixture over batter.

Bake in 350 degree oven for 25-30 minutes or 35-40 (jumbo) or until golden and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Serve warm.