top of page

Double Blueberry Muffins

From Hagen Family Farm in Snohomish

Ingredients: 1 stick unsalted butter, softened at room temperature 1 cup plus 2 tbsp 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 milk 1⁄4 tsp cinnamon


Directions: 1. Preheat oven to 375. Line a muffin tin with paper cups. 2. In a mixer with fitted paddle attachment (or use hand mixer), cream 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 mix. 3. With the mixer at low speed, add 1⁄2 of the flour, then 1⁄2 of the milk, repeat then repeat again. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate bowl, mix the remaining 2 tbsp sugar with the cinnamon. Use 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, 25-30 minutes.

4. Let cool in the pan before turning out.

5. Enjoy


bottom of page