2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk
2 1/2 cups blueberries; preferably fresh, but frozen ones will work
Coarse sugar like turbinado for sprinkling on top
Preheat oven to 375 degrees. Line 12-cup standard muffin pan with cupcake papers, then spray with Pam or Baker's Joy.
Mix together flour, baking powder and salt until well-blended; set aside.
In a large mixer bowl, beat butter and sugar till fluffy; add eggs, one at a time, beating until fluffy after each. Beat in vanilla. Turn mixer speed to low. Add flour mixture alternately with milk, beginning and ending with flour. Beat one minute at low speed (this allows these very tender muffins to develop enough gluten to keep them from falling apart when taken from the pan). Fold in blueberries.
Fill muffin cups evenly, and sprinkle tops with coarse sugar. Bake for 25-30 minutes, till golden brown. Remove from oven; let stand in pan about 5-10 minutes. If necessary, loosen muffins by running a knife around each one, carefully, then remove them from the pan. Enjoy!
A loving thank-you to my friends June, who first gave me this recipe, and Heather, who inspired me by mentioning blueberry muffins this morning!