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Ingredients:
2 eggs
1 1/2 cups milk
1/2 cup (1 stick) plus 1 T butter, melted, divided
3 cups all-purpose flour
1 cup plus 2 T sugar, divided
2 T baking powder
1 teaspoon grated orange peel
2 cups blueberries (fresh or frozen), rinsed, drained
1/4 tsp ground cinnamon
Directions:
Preheat oven to 400°F. Generously grease 24 muffin tins.
Combine eggs, milk, and 1/2 cup melted butter in mixer bowl. Using flat beater, mix until well combined, about 30 seconds. Combine flour, 1 cup sugar, baking powder, and orange peel. Add flour mixture to egg mixture. Mix just until combined, about 15 seconds. Add blueberries and stir just until blueberries are incorporated, about 15 seconds.
Spoon batter into muffin tins. Bake at 400°F for 24 to 26 minutes or until wooden pick inserted near centers comes out clean.
Combine remaining 2 T sugar with cinnamon in small bowl; blend well. Brush tops of warm muffins with remaining 1 T melted butter, then sprinkle with cinnamon-sugar mixture. Serve warm.
Yield: 24 muffins. |