One of the greatest things living with roommates is sharing and able to connect with each other with the love of food. I had two pints of fresh blueberries in my fridge and decide to bust them out for some yummy muffins for Thanksgiving breakfast. I prepare everything and realize… my muffin pans are gone!!! All I had was a mini bundt pan. I buttered the pan and put the batter in. They came out slightly crunchy and the perfect bite sizes for your mouth. Oh so delicious…
3/4 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole milk
1/4 teaspoon cinnamon
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. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the bundt cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 minutes. Pop out the pan onto a cooling rack. Then Eat!