Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups fresh blueberries
- Turbinado sugar, for topping
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of your stand mixer with the paddle attachment, beat together butter and sugar until whipped and fluffy. Add eggs and vanilla, and whip again until smooth and airy.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Add the dry ingredients to the wet ingredients. Beat until just incorporated.
- Add the milk slowly and beat on low speed, until a thick but smooth batter forms.
- Add the blueberries and fold in by hand.
- Divide the dough evenly between the muffin tin and sprinkle generously with sugar.
- Bake for 30 minutes until golden or the cake tester comes out clean.
- Transfer to a wire rack to cool slightly and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
