I have asked this question before – is this a breakfast or a dessert? Correct answer? Both! I, however, eat them for breakfast. Blueberry muffins are comfort food. I think they are easy to make. The only challenge is to keep them moist. The way I compensated for this concern is by adding some of the liquid from the thawed blueberries. I also lightened the recipe a little by using evaporated milk. I do not believe you would even notice that a less fat milk was used.
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup evaporated milk.
1/4 teaspoon cinnamon
Pre-heat the oven to 375 degrees. Line a muffin tin with paper liners. In a mixer fitted with a paddle attachment, cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs one at a time and mix. Next, add the vanilla, baking powder, and salt and mix.
In a separate bowl, mash the blueberries with pastry cutter. Add to the batter and mix with some of the liquid as well.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Sprinkle on the cinnamon and mix one last time. Use an 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, 22 to 25 minutes. Let cool in the pan before turning out. Enjoy!