Makes 6 large muffins
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar, plus more sprinkling
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Preheat the oven to 375F. Line a large muffin tin with 6 paper cup liners. Whisk together the flour, baking powder, baking soda, and salt.
In a bowl, cream together the butter and sugar with an electric mixer until fluffy. Lightly beat in the eggs, add the milk, vanilla extract, and mix to incorporate.
Add the dry ingredients and stir gently to combine. Fold in the berries. Drop the batter into the cup liners and sprinkle the tops with a little extra sugar. Bake for 30-35 minutes until the tops are golden brown and feel firm to the touch. Let the muffins cool for 10 minutes and serve warm or at room temperature. They will keep for 2-3 days in an airtight container.
Just a little muffin recipe for the archives and a tune that’s been in my head a bit. Saw this babe play last week and she was amazing. (slipped a few chocolate chips into one of those muffins above too!) :)
My thoughts and prayers right now go out to the families and communities affected worldwide by the recent earthquakes in Nepal. x