- 8 tablespoons butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 2 1/2 cups blueberries, (fresh or frozen is your choice)
- 1/4 cup sugar, for topping
Preheat the oven to 375 degrees F.
Prepare a muffin tin by either lightly greasing the insides of the tin or lining the tin with cupcake papers & grease the papers.
In the bowl of a stand mixer, mix together the butter and sugar until well-combined. Add in the eggs, one at a time, scraping the inside of the bowl & beating the mixture well after each egg is added.
Mix in the baking powder, salt and vanilla extract.
With the mixer on low, add in the 1/2 of the flour, and then 1/2 of the milk. Alternate adding in 1/2 of the flour, then 1/2 of the milk one more time, until the mixture is just mixed.
Mash 1/2 cup of the blueberries (we use a fork).
Add in the mashed and whole berries to the muffin mixture, folding in until just combined.
Scoop 1/4 cup of the batter into each muffin tin, and sprinkle 1 tsp. of the granulated sugar topping on top of each muffin.
Bake the muffins for about 30 minutes or until they start to turn a light golden brown color & a toothpick inserted into the center of the muffin comes out cleanly.
Remove from the oven, allow to cool in the pan for 5 minutes and then transfer to a cooling rack to finish cooling…..and most important of all…. Enjoy!