1/2 cup (8 tablespoons) butter (room temperature)
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping
PREPARATION
Preheat the oven to 375°F.
Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
I used my new Mother's Day gift https://silpat.com/collections/silpat-perfect-baking-molds/products/classic-muffin-mould
In a medium-sized bowl or mixer, beat together the butter and sugar until well combined.Scrape the bottom.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Add the whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired.
Bake the muffins for about 25-30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Enjoy!
