- 12
- 5 mins
- 35 mins
Ingredients
- 2 cups flour, unbleached or all-purpose
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 1/4 cups fresh blueberries (1 pint)
- 3 - 4 tablespoons granulated sugar (for the tops)
Preparation
Step 1
Preheat the oven to 375 degrees F.
Line a muffin tin with cupcake papers. Spray with non-stick cooking spray.
In a medium bowl, place the flour, baking powder and salt. Whisk together and set aside.
In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
Gently fold in the blueberries, being careful not to over mix.
Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then, generously sprinkle with sugar.
Place in a preheated 375 degrees F oven and bake for 30 minutes, or until the tops are light golden brown and a little firm to the touch.
Let the muffins cool in the tin a few minutes before removing them to a cooling rack.
Notes
Set aside ⅓ cup blueberries before adding them to the batter. This will insure the last muffin is full of blueberry goodness too.
Check the muffins at 25 minutes because oven temperatures vary and you don't want to over bake them.
If the muffins stick to the tin, run a knife under the tops and gently remove.