Blueberry Muffins
Makes 24 small muffins
Preheat oven to 375 degrees F
6 Tbsp butter, softened
1 3/4 cup sugar
1 egg
1 tsp vanilla
1 cup milk
3 cups flour +2 Tbsp for dusting berries
3 tsp baking powder
1 tsp salt
1 3/4 cup blueberries, fresh or frozen
Cream butter and sugar well 3-5 minutes.
Add egg and vanilla and mix until smooth.
Add salt and baking powder to 3 cups flour and sift/stir into creamed mixture.
Add milk and mix all together just until flour is no longer visible. Don’t over mix or muffin will be tough.
Add 2 Tbsp flour to blueberries and toss to coat.
Fold blueberries into muffin batter just until distributed.
Use paper muffin liners or spray muffin tins well.
Fill each muffin liner or cup with 2 Tbsp batter.
Sprinkle table sugar or turbinado (Sugar in the Raw) over each muffin.
Bake 25-30 minutes or until lightly browned and center bounces back when pressed.
These muffins freeze very well -if they last that long!