Fresh Blueberry Muffins
The best blueberry muffins I've ever created!
- Muffin pan, 12 cups
- Paper liners for muffin tin
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs (large)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- ½ cup milk
- 2 cup fresh blueberries
- ¼ cup coarse granule sugar (for topping)
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Preheat oven to 375°F.
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Cream together the butter and sugar well. Add eggs one at a time, beat well after each addition.
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Mix in baking powder, salt, and vanilla. Alternately add milk and flour until all well combined.
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Mash ½ cup blueberries, and add those and all the rest of the blueberries to the mixture, stirring gently. Scoop into muffin tin (with liners), about ¼ – ⅓ cup of the batter into each liner.
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Sprinkle with the additional sugar. Bake for about 28 – 30 minutes until toothpick comes clean when inserted. (You may have blueberry on the it, but make sure no wet batter is on the toothpick!)
This will make 9 LARGE, or 12 MEDIUM muffins. If you prefer smaller ones, simply use a different size muffin tin, and adjust baking time by a few minutes less.
If desired, mini loaf pans can be used. Just grease lightly, bake about 35 – 38 minutes.
