Ingredients
Makes 24 muffins
Muffins
1/2 cup (113g) unsalted butter, at room temperature
1 cup (200g) sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1/2 cup (113g) milk
1-1/2 cups blueberries (frozen or fresh)
1/4 cup (50g) sugar, for topping
Instructions
Step 1
Preheat the oven to 375˚F. Lightly grease muffin tins or line the tin with papers.
Step 2
In a stand mixer, beat together the butter and sugar until creamy. Add eggs one at a time, scraping the sides of the bowl to ensure everything is mixing evenly. Beat in the baking powder, salt, and vanilla. Add the flour with the milk, beating gently to combine. Continue scraping the sides of the bowl and beating. Add the blueberries to the batter, and fold in with a paddle.
Step 3
Scoop the batter into muffin tins. Fill all the way to the top to get the widest muffin top. Sprinkle raw sugar generously on the top of each muffin.
Step 4
Bake for 30 minutes, or until they're golden brown, and a topic inserted in the middle comes out clean.
Step 5
Remove the muffins from the oven, and remove the muffins from the pan. Transfer to a rack and cool.