Persimmon Hill Farm Blueberry Thunder Muffins

Here is a recipe from Persimmon Hills Farms created by Martha and Earnie Bohner, owners of

Blueberry Thunder Muffins

Persimmon Hill Farm in Branson, Missouri, featured in the 2010 Midwest Living magazine. http://www.persimmonhill.com  This recipe is from Martha’s cookbook, Persimmon Hill Farm Cookbook. These  jumbo blueberry muffins  are affectionately called  Thunder Muffins and are a specialty of their store. Made in extra-large muffin pans, they offer big flavor for your morning breakfast.

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup milk

1 tsp. vanilla

2 1/2 cups fresh blueberries (frozen can be substituted)

1 Tbsp. sugar

1/4 tsp. ground cinnamon

Line six 3 1/2-inch (jumbo) muffin cups with paper baking cups; set aside. In medium bowl, combine flour, baking powder and salt; set aside.

In large mixing bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar; beat until well combined. Beat in eggs, milk, vanilla (mixture will look curdled.) Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in berries.

Spoon batter into prepared muffin cups, filling each nearly full. In small bowl, combine the 1 Tbsp. sugar and cinnamon. Sprinkle sugar mixture over batter.

Bake in preheated 350-degree oven for 35-40 minutes or until golden brown and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 6 jumbo muffins

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