Blueberry Muffins
Nothing is better to wake up to than the smell of fresh warm blueberry muffins fresh out of the oven
Ingredients
- 1 stick unsalted butter softened
- 1 ⅓ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ½ cup milk
- 2 cups fresh blueberries if frozen, thaw
- 3 tbsp sanding sugar
Instructions
- Preheat the oven to 400°
- In a stand mixer with a paddle attachment or large bowl, mix together butter, and sugar until fluffy
- Add in eggs one at a time, making sure one is completely incorporated before adding the next. Add in vanilla
- In another bowl, sift together flour salt and baking powder.
- With the mixer on a low speed, alternate slowly adding in flour and milk into the butter until it is all incorporated.
- Mash about half of the blueberries and keep the rest whole. Gently fold the blueberries into the batter, careful not to overmix.
- Divide the batter evenly into 18 muffin tin cups lined with paper cupcake liners. Sprinkle the top of each with sanding sugar.
- Bake for 25-30 minutes or until a toothpick or fork is inserted and pulls out clean.
- After 5 minutes, remove muffins from the tin and place on a baking rack to cool completely, or serve warm