Blueberry Muffins
Steps
- Preheat the oven to 375°F / 190°C. Line a 12-cup muffin pan with paper liners.
- Beat 115g of softened unsalted butter with 200g of sugar. Beat in 2 large eggs, one at a time.
- Mix in 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of vanilla extract.
- Gently mix in 240g of all-purpose flour and 115g of milk, adding them alternately. Stop when combined.
- Take 355g of fresh blueberries. Mash a fifth; fold all the berries into the batter.
- Divide between the liners. Sprinkle 50g of sugar for the topping evenly over them.
- Bake for 25-30 minutes, until a skewer comes out without wet batter. Rest in the pan for 5 minutes, then move to a rack.