Blueberry Muffins
Ingredients:
| ½ | cup butter, softened |
| 1¼ | cups sugar |
| 2 | eggs |
| 1 | teaspoon vanilla extract |
| 2 | cups flour |
| ½ | teaspoon salt |
| 2 | teaspoons baking powder |
| ½ | cup milk |
| 2 | cups blueberries |
| 3 | teaspoons coarse sugar |
Preheat oven to 375° F. Cream together butter and sugar until lightened. One at a time, add eggs, beating well after each addition. Add vanilla.
Sift together flour, salt, and baking powder. Stir the flour mixture into the creamed mixture, alternating with the milk. Crush ½ cup of the blueberries and mix into the batter. Fold in the remaining whole blueberries.
Place cupcake liners in a standard 12‑cup muffin tin (or 8 jumbo muffins). Distribute batter evenly into the cups. Sprinkle coarse sugar over the muffins. Bake at 375° F for 30 to 35 minutes. Remove from tin and let cool.