Ingredients

The following ingredients have 18 Servings
  • 1/2 cup butter (softened (I used unsalted))
  • 1 cup sugar
  • 2 eggs
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1/2 tsp salt ((table or kosher is fine))
  • 1/2 cup milk (I used skim but any will do)
  • 1 tsp vanilla
  • 2-1/2 cups blueberries
  • sugar for sprinkling on top optional (I used turbinado but any sugar will do)

Instruction

  • Preheat your oven to 375°F and fill 17 to 18 muffin cups with paper liners or grease well.
  • In a medium-sized bowl combine flour, baking powder, and salt. Whisk to combine.
  • In the bowl of an electric mixer, cream softened butter and 1 cup of sugar together on medium speed until light and fluffy.
  • Add the eggs one at a time, beating after each addition.
  • Combine the milk and vanilla. Add the flour mixture and the milk mixture to the butter mixture alternating after each addition.
  • Crush 1/2 cup of blueberries with a fork or potato masher. Fold into the batter. Fold the remaining blueberries whole into the batter.
  • Fill muffin cups 2/3 full. Bake 20 to 30 minutes. Muffins are done when a toothpick comes out clean.
  • Sprinkle the tops with sugar while warm if desired.
  • Store in an air-tight container.