Makes cake-like muffins with a light crunchy sugar topping. Half of the fruit is crushed during preparation, yielding a flavorful muffin that is best when still warm from the oven.Based on a recipe by Mrs. Roland D. Carlson, Pamela Lapish, Gail Resch, 5 Star Sensations, 1991, The Auxiliary of University Hospitals of Cleveland, OH.
Servings: 12 muffins
- 2 cups fresh blueberries picked over and washed
- 1/2 cup margarine softened
- 1 1/4 cups sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups unbleached flour
- 1/2 cup milk
- 1 tablespoon granulated sugar
- Place oven rack in middle position and preheat to 375 degrees F. Using muffin pan for 12 muffins, either insert paper baking cups or lightly grease.
- Using either a blender or food processor to crush 1 cup blueberries, not completely pureed.
- To the bowl of a stand mixer add margarine and sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in baking powder, and salt. Add flour and milk, alternating in two portions and stirring just enough to combine. Add crushed blueberries and stir only until uniformly mixed. Fold in the remaining blueberries.
- Spoon evenly into prepared muffin pan and sprinkle with sugar. Bake for 25 - 30 minutes, until lightly brown around the edges and a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 5 minutes then remove to cooling rack. Serve warm. Leftovers can be frozen. Frozen muffins can be heated in a microwave.
Try adding 2 teaspoons of grated lemon zest. Works well using diced unpeeled plums instead of blueberries or a mixture of half raspberries and half blueberries.