All-American Blueberry Muffins

Sometimes, there’s nothing better than a good ol’ blueberry muffin, y’all.

These aren’t too sweet but still pack a big blueberry punch. The extra sugar on top is a MUST and brings a bit of delicious crunch to the muffin.

YIELDS 12 MUFFINS

INGREDIENTS

• 1/2 cup (8 tablespoons) butter, at room temperature

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 cup milk

• 2 1/2 cups blueberries (I use fresh, but you can use frozen)

• 1/4 cup sugar, for topping

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a muffin/cupcake tin with papers and grease the papers.

2. In a medium-sized bowl, beat together the butter and sugar until well combined.

3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

4. Beat in the baking powder, salt, and vanilla.

5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan.

8. Sprinkle about 1 teaspoon granulated sugar on top of each muffin - this makes a delicious crackly crust!

9. Bake the muffins for about 30 minutes, until they're light golden brown on top and a toothpick inserted into the middle of one of the center muffins comes out clean.

10. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.