Best Blueberry Muffins

Bursting with fresh blueberries with a sparkling sugar crust, these really are the best blueberry muffins

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tablespoons raw sugar (can use granulated sugar if raw sugar not available)

12 paper muffin liners

Instructions:

Preheat the oven to 375°F.

Line a 12 cup muffin tin with paper liners. For best results, spray muffin pan also to ensure muffin tops do not stick to pan.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.

Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract. (The batter may look a little grainy -- that's okay).

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.

Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over mix.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a scraper works well here).

Sprinkle the raw sugar evenly on top of the muffins.

Bake for about 30 minutes, until lightly golden and a cake tester comes out clean.

Let the muffins cool in the pan for about 10 minutes, then transfer the muffins to a rack to cool completely.