Best Blueberry Muffins

By [e-mail]

From Rita. She says they freeze well and she will toss in other berries when she has them.

Ingredients

• 4 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• couple dashes salt
• 2 cups all-purpose flour (whisk before measuring to lighten up and then scoop into measuring cup, level off with knife)
• 2 generous cups fresh blueberries or equivalent frozen, not thawed, no sugar added cost with flour used in recipe
• 1/2 cup milk

Preparation

Step 1

Preheat oven to 375. Spray muffin cups or line with paper baking cups. Beat butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Blend in extract, baking powder and salt. Very gently, and by hand, fold in flower blueberry mixture. Stir in milk. Spoon about 2/3 cup batter into muffin cups (enough to leave room for rising). Bake18-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Don't overbake. Make 18 or so regular muffins. Optional: before baking, sprinkle on some course or natural sugar.