Blueberry Muffins
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose Flour
- ½ cup milk
- 1 1/2 cups frozen blueberries, thawed and rinsed well.
- ¼ cup sugar, for topping
Directions
- Preheat the oven to 375°F. Use a standard 12-cup muffin tin with liners.
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- 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.
- Thaw and rinse berries well, drain, pat dry with paper towel, then add to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; an ice-cream scoop works well here.
- Sprinkle about 1 teaspoon sugar on top of each muffin.
- Bake the muffins for about 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. Makes 12 muffins.
