Using farm fresh blueberries in something as average and familiar as a blueberry muffin can really take a comforting classic and make it an experience.
- 8 tablespoons butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups All-Purpose Flour
- ½ cup milk
- 2 ½ cups blueberries,
- ¼ cup sugar, for topping
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- 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.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop the batter by heaping 1/4-cupfuls into the muffin pan.
- Sprinkle about 1 teaspoon granulated sugar atop 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.