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
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.