Homemade Blueberry Muffins

By Coldsnap46

These are scrumptous! Definitely use fresh blueberries-not frozen...

Ingredients

• 1 stick {1/2 cup} Unsalted Butter
• 1 cup Sugar {use 1-1/4 cup for a sweeter muffin}
• 2 whole Eggs
• 1-1/4 teaspoon Vanilla Extract
• 2 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• 2 cups All Purpose Flour, plus 1 tablespoon, divided
• 1/2 cup Whole Milk
• 2-3/4 cups Fresh Blueberries
• 1/4 cup sugar in the raw, more or less to taste

Preparation

Step 1

Preheat your oven to 375 and line a muffin tin with 18 paper liners.

In a large bowl beat the softened butter until smooth. Add in the cup of sugar and blend until pale yellow.

Add eggs, one at a time and mix well after each egg is added.

Next measure and add in the vanilla, baking powder and salt. Mix just until combined.

Add in 1 cup of the flour, mix.

1/4 cup of milk, blend.

The remaining flour, mix and repeat with the remainder of the milk.

Mix on medium speed until the batter is thick and smooth.

Toss the blueberries in with a tablespoon of flour and stir.

Add the blueberries to the batter and use a rubber spatula to fold the blueberries into the batter.

Divide the muffin batter among 18 paper liners. Sprinkle with a little bit of turbinado sugar and then bake in a preheated oven for 15-18 minutes, rotating the pan halfway.

Let cool slightly before serving.