Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, (room temperature)
- 1 1/4 cups + 2 Tbsp granulated sugar, (divided)
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup whole milk
- 2 1/2-3 cups blueberries
- 1 Tbsp cinnamon ((optional))
Instruction
- Pre-heat oven to 375 degrees and place muffin papers in a 12-cavity muffin tin.
- In a large bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 1/4 cups sugar until light and fluffy, 2-3 minutes.
- Add eggs one at a time beating after each addition. Add vanilla and mix to combine. Add half the milk and 1/2 the dry ingredients and mix until just combined. Add remaining milk and remaining dry ingredients and mix again until just combined, taking care not to over-mix.
- As an optional step, you can mash 1/2 cup of blueberries and fold them into the batter with the rest of the whole berries. This will give the muffins more of a purple hue. Otherwise, simply fold blueberries into batter.
- Fill muffin papers with batter. In a small bowl, mix together remaining 2 Tbsp sugar and cinnamon. Sprinkle this mixture over the muffin batter.
- Bake muffins for 25-30 minutes until a toothpick inserted into the center comes out clean.
