1/2 cup (1 stick) butter1 cup sugar2 eggs2 teaspoons baking powder1/2 teaspoon salt2 cups all-purpose flour1/2 cup milk1 teaspoon vanilla2 1/2 cups blueberries2 teaspoons sugar for topping
Makes 12 muffins.
Grease a 12-cup muffin tin inside and around the lips of the cups because the muffins will puff up over the top. On low speed of electric mixer, beat butter and sugar until fluffy. Beat in eggs one at a time until blended. Stir the baking powder and salt into the flour, and add to the butter mixture alternately with the milk. Stir in vanilla.
Mash 1/2 cup of the berries and stir in to batter by hand. (This is optional.) Stir in the whole berries by hand. Divide batter among muffin cups. Sprinkle with sugar. Bake 30 minutes at 375 degrees. Cool in pan 30 minutes - no longer.
Sign Up and Save
Get six months of free digital access to The Telegraph
Nutritional information per muffin: 242 calories (33 percent from fat), 9 g fat, 57 mg cholesterol, 4 g protein, 38 g carbohydrate, 1.3 g fiber, 239 mg sodium.