| Jul 07, 2012
- 1/2 cup BUTTER*
- 2 cups FLOUR
- 1 cup SUGAR
- 2 large EGGS*
- 1/2 cup MILK*
- 2 tsp BAKING POWDER
- 1/2 tsp SALT
- 2 1/2 cups fresh BLUEBERRIES*
- 1 1/2 tsp VANILLA EXTRACT
- 2 tbsp SUGAR (for muffin tops)
Preheat oven to 375°F.
In a large mixing bowl, cream butter and sugar together until light and fluffy. Add the eggs to butter mixture, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients and mix well to combine.
Gently add the dry ingredients to the creamed butter mixture along with the milk and vanilla.
Mash 1/2 cup of the blueberries, and stir in by hand into the batter. Add the remaining whole berries and stir in gently without crushing. Spray a 12 muffin baking pan with cooking spray and fill muffin cups 3/4 of the ay full. Sprinkle a coarse sugar on top of unbaked muffins.
Bake at 375°F for 25-30 minutes. Let cool to handle and then remove by running a knife around the edges. Then place on wire racks or serve warm with your favorite topping.
*Items you can find @ Belltown