Blueberry Muffins

Now there's a muffin top everyone can appreciate. 

It's very appealing to reach for boxed muffin mix. It's cheap, easy and quick. But it is so unnecessary when you have a recipe this simple, and ten times more delicious than the boxed stuff! Two main points to this recipe, use fresh blueberries and avoiding over mixing once they're in (more on that below). 

What You'll Need for 18 Cupcake Size Muffins: 

- 1/2 cup of room temperature butter

- 1 cup and 1 tbs (for the topping) of sugar 

- 2 large eggs

- 1 tsp vanilla 

- 2 cups All Purpose Flour, sifted or whisked

- 1/2 cup of milk

- 1/2 tsp salt  

- 2 1/2 cups of fresh blueberries 

What To Do: 

- Preheat your over to 375F. 

- Spray or grease 18 muffin cups.

- In a mixing bowl, cream butter, add sugar and beat until pale and slightly fluffy. 

- Continue beating, adding one egg at a time.

- Add vanilla, salt and baking powder, fold in. 

- Fold in by hand, or beat on slow, half of the flour until fully incorporated.

- Add second half and repeat. 

This is the color and consistency your batter should be.

- Carefully fold in blueberries, taking care not to break them up too much. 

Don't the fresh blueberries just look SO much better than any frozen ones could? 

- Use an ice cream scoop (about 1.5 scoops, depending on your muffin pan) to spoon in the dough. 

- I don't like using paper cups, I think all the grease allows the dough to pull away from the pan. It's a personal preference, so do what works for you! 

- Sprinkle with sugar, bake for 15-20 min and allow to rest for a few minutes.