These are THE BEST blueberry muffins. Our family loves this recipe, as do our customers.
- 1/2 cup butter
- 2 cups unsifted flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups blueberries, fresh or frozen (wild are best!)
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons sugar (for top of muffins)
Preheat oven to 375°F.
Butter insides well, along with the top, of a 12 muffin-cup baking pan.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients.
Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk and vanilla.
Flour the blueberries and add them to the batter, stirring by hand. (Note: If using frozen blueberries, work quickly and fill muffin cups right away; this recipe has so many blueberries, they will begin to freeze your batter and make it slightly difficult to fill the muffin cups.)
Fill the muffin cups to the top. Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 28-30 minutes (possibly longer for frozen blueberries). Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.