Luckily, one fruit (and a berry nonetheless!) that I can eat are blueberries. These are actually kind of sticky muffins and that’s because I used sweetened condensed milk in this recipe. So if you like rich and sweet muffins, definitely give this recipe a try!
– 3/4 stick (6 tbsp) salted butter, at room temperature
– 3/4 c. sugar
– 1/2 tsp salt
– 1 tbsp baking powder
– 2 c. flour
– 2 eggs
– 1 – 14 ounce can of sweetened condensed milk
– 2 c. blueberries, rinsed, stems removed
1. Pre-heat the oven to 350 degrees. Put the butter in your mixing bowl and add the sugar. (Note: if I make these after work, I’ll put the butter in the bowl and set it aside as I make dinner so that it can get down to room temperature.) Using a spatula (or in my case, a rice paddle) mix until the sugar has dissolved into the butter.
2. Add the salt, baking powder, and eggs and continue to mix until it is well blended.
3. Add half of the blueberries and mash them with the back of the rice paddle or spatula. It might make the batter look a little gray in color but it won’t stay like that once the muffins are baked.
4. Add the rest of the blueberries and the flour, stir well. Once it starts to get difficult to stir, add the condensed milk. The batter will be pretty heavy. Stir until you don’t see very much flour.
5. I like to use an ice cream scoop to put them into a paper-lined muffin pan but you can easily use a small spoon. I fill them about 3/4 full. I get about 1 dozen large muffins, and 2 dozen mini muffins with this recipe.
6. Bake them for 25-30 minutes or until they get brown and crisp on the outside. Remove them from the oven and let them sit in the pan for another 5 minutes before removing them onto a rack to cool. Enjoy!
[Edited on 1.06.2014: I did a redux of this recipe without the 3/4 cup of sugar in case you want to try a “less sugar” version.]