Blueberry muffins!

I think I have found a good blueberry muffin recipe! Finally! This muffin has a crunchy exterior and is soft on the inside. It's moist, not too dense and the tang of the blueberry is perfect in combination of the sweetness that is in the rest of the muffin. It was a stressful last couple of days, so baking always helps to relieve that - with the added bonus of being able to bring goodies for your friends. I find such joy in watching other people eat and enjoy my food.

hehe, some of the blueberries exploded - but they didn't bleed into the rest of the batter. I think it's really pretty :)

I have turbinado sugar right now as opposed to the regular granulated white stuff. So of course I had to take advantage of that and sprinkled a good amount on the tops of each muffin.

:) probably the most perfect looking muffin I've ever made. I over-filled the muffin liners so that they would have a large muffin top (best part of a muffin for sure!).

Here's the amazingly simple recipe!

-ingredients-

2 cups blueberries (fresh preferred, but can use frozen-do not thaw)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter (room temp)

1 cup sugar

2 eggs

2 tsp vanilla extract

1/2 cup milk

1. Preheat oven to 375 degrees. prepare muffin pan with 12 cupcake liners.
2. Sift dry ingredients together: flour, baking powder, salt.
3. Beat butter and sugar in another bowl until light & fluffy.
4. Add eggs one at a time to the creamed butter & sugar. Add milk & vanilla extract.
5. Mix dry and wet ingredients together until incorporated. DO NOT OVERMIX BATTER.
6. Fold in blueberries, being careful not to squish any!
7. Pour into cupcake liners filling them right to the top. This batter is pretty thick so dont worry about it if there are spaces around inside the liner - the batter will rise and expand during the baking process.
8. Sprinkle the tops with turbinado sugar (don't be shy with this!). Bake for 25-30 minutes.

These only lasted about 2 days.. they are really THAT good.

-J