Fluffy, sweet, tender, and packed with blueberries, these muffins really are the best blueberry muffins. The crunchy, sugary top puts them over the top. Enjoy them for breakfast or with your coffee anytime of the day!
Prep Time: 10- 15 minutes
Cook Time: 30 minutes
Total Time: 40- 45 minutes
Serving Size: 12 muffins
USA PAN® 12 Cup Muffin Pan
1/2 cup unsalted softened butter
2 cup flour (we used 1 cup bread and 1 cup pastry flour)
1 cup sugar
2 eggs
2 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
2 1/2 cup blueberries
1 teaspoon vanilla Sparkling sugar for topping
Preheat oven to 375 degrees. Cream butter and sugar on medium high until light and fluffy. Add in eggs and then vanilla, mix well. Sift dry ingredients and then slowly add, alternating with milk, to wet ingredients. Mash 1/2 cup of the blueberries and stir into batter. Toss remaining blueberries in flour and then stir them into the batter. Divide equally among cups of your USA muffin pan. Sprinkle tops with sugar. Bake for 30 minutes or until golden and set. Remove from pans when cool.