Classic blueberry muffins. My stepdaughter made these in camp this summer in her cooking class and so since today was a less than stellar pool day, we made them at home. The house smells great although my kitchen is now way too hot. Anyway, here they are!
1/2 cup butter, softened
1-1/4 cups sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup milk
2-1/2 cups blueberries
Preheat the oven to 375. Spray the muffin pans with nonstick cooking spray.
In a large bowl, cream the butter and sugar together with a hand mixer until light and fluffy. Add eggs in one at a time and mix in.
Mix the flour, baking powder, and salt in a separate bowl. Add flour mixture to the wet ingredients slowly and alternating with the milk. Mix together with a spatula.
Mash a 1/2 cup of the berries and stir into the batter. Fold in the remaining 2 cups of blueberries. Fill the muffin tins (12) and sprinkle the tops with sugar. Bake for 30 minutes. Cool for 20 minutes before removing from the pan.