Blueberry Muffins
A timeless classic that’s perfect for an early morning springtime breakfast, or a rainy day snack.
Time: 50 minutes · Servings: 12 muffins
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½ cup softened butter
1 ¼ cups granulated sugar
2 eggs
1 tsp vanilla extract
2 cups flour
½ tsp salt
2 tsp baking powder
½ cup milk
2 cups fresh blueberries
3 tsp sugar
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Preheat oven to 375°F.
Mix the butter and granulated sugar until well blended.
Add eggs and vanilla extract to the mixture. Stir in well.
Add flour, salt, and baking power to the mixture while alternating with milk. Combine well.
Crush roughly ½ cup of blueberries.
Gently fold crushed and whole blueberries into the batter.
Fill a standard 12 cup muffin tin (greased or with cupcake liners) with batter.
Sprinkle granulated sugar generously over the tops of the filled tins.
Bake at 375°F for 30-35 minutes.