Each muffin is packed with plump, juicy blueberries, and the butter in the batter adds a richness that is nearly sinful. Breakfast (and lunch, and dinner and dessert) never looked this good!
The ingredients:The muffins, baked and cooling:
Soooo good, it's bad. Is it breakfast yet?:
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1 1/2 tsps. baking powder
1/2 tsp. salt
2 cups blueberries
1 cup sugar
2 large eggs
2 tsps. vanilla
1/2 cup milk
1. Preheat the oven to 350F. Line a standard 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Working over the bowl, toss the blueberries in a fine sieve with about 1 1/2 tsps. of the flour mixture to lightly coat; set aside the flour mixture and blueberries. NOTE: Tossing the blueberries in the flour mixture keeps the blueberries from sinking to the bottom of the muffins as they bake.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
5. Add the eggs, one at a time, beating until well combined. Mix in the vanilla.
6. With the mixer on low speed, add the reserved flour mixture, beating until just combined.
7. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in the blueberries.
8. Divide the batter evenly among the prepared muffin cups and bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one of the muffins comes out clean - about 30 minutes.
9. Transfer the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides in their cups, and let cool.