- 1/2 cup softened butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 cups freshly washed blueberries
- 3 1/2 teaspoons sugar
Preheat oven to 375. Cream butter, eggs, vanilla and 1 1/4 cups sugar. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with a 1/2 cup of milk. Gently smash 1/2 cup blueberries with a fork or the back of a spoon and mix them into batter for extra blueberry flavor. (This is an option for those who like extra blueberries in their muffins.) Then mix in the remaining whole berries without smashing them.
Line muffin tin with cupcake liners, and fill with batter just half way. Sprinkle the 3 1/2 teaspoons of sugar over the tops of the muffins sparingly (you may have some left over depending on your sugar preference), and bake for 30-35 minutes at 375 degrees.
Remove muffins from tin and cool. These are extra moist when ready so please keep them uncovered. If you cover them and store them in a tight package right away, they will obtain too much moisture and will not have good consistency by the second day.
Place muffins on a decorative plate, dust powdered sugar over the top of each muffin and serve.