Blueberry Muffins

step 1.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.

step 2.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

step 3.

Cut the butter into small pieces and place in a large mixing bowl. Let sit at room temperature until softened, about 10 minutes.

step 4.

While the butter softens, measure out the sugar, crack the eggs into a small bowl, and measure the vanilla extract. Set aside.

step 5.

Once the butter has softened, add the sugar to the bowl. Using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

step 6.

Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract until combined.

step 7.

Measure out the milk and set aside. Gradually add about half of the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Pour in the milk and mix until just combined. Add the remaining flour mixture and mix until just incorporated, being careful not to overmix.

step 8.

Wash the blueberries and remove any stems. Gently fold the blueberries into the batter using a rubber spatula until evenly distributed.

step 9.

Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each one to the top. If desired, sprinkle the tops with coarse sugar.

step 10.

Place the muffin tin on the center rack of the preheated oven. Bake for 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

step 11.

Remove the muffin tin from the oven and place on a wire cooling rack. Let the muffins cool in the tin for 5 minutes, then carefully remove them from the tin and transfer to the cooling rack to cool completely.

step 12.

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Reheat in the microwave for 10-15 seconds before serving.