Double Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-1/2 cups fresh blueberries, separated
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 2 teaspoons granulated sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. 1

   Preheat oven to 375 degrees F. Line a 12 cup muffin pan with paper liners; set aside.

2. 2

   Whisk together the flour, baking powder and salt; set aside.

3. 3

   In a separate small bowl, mash 3/4 cup of the blueberries with a fork and set aside.

4. 4

   Using the paddle attachment on your mixer, cream the butter until smooth.

5. 5

   Slowly add in the cup of sugar, until fully incorporated.

6. 6

   Add the eggs, one at a time, waiting to add the second after the first is incorporated. Add the vanilla. Mix on low until blended.

7. 7

   Add the mashed blueberries to the batter.

8. 8

   On low speed, begin to add in some of the flour and then some of the milk, alternating each and ending with the flour, until fully incorporated.

9. 9

   Fold in the whole blueberries by hand.

10. 10

    In a separate small bowl, mix the 2 teaspoons of sugar and the cinnamon.

11. 11

    Use an ice cream scoop to evenly transfer the batter between the muffin cups, topping off each evenly with any leftover batter.

12. 12

    Sprinkle the cinnamon sugar on top of each muffin.

13. 13

    Bake at 375 degrees F for about 30 minutes, or until golden brown.

14. 14

    Cool in the pan for 30 minutes before turning out.