This muffin recipe was adapted from King Arthur Flour. It has an overload of blueberries, the top is crispy with sugar, and the inside of the muffins is juicy. I’ve made it a few times, and it has been a hit on every occasion.
0.5 cup sugar
2 tsp baking powder
0.5 tsp salt
1 tsp vanilla
0.5 cup milk
2.5 cups blueberries
0.25 cup sugar for topping
Preheat oven to 375F. Line a 12-cup muffin tin with silicon liners, and lightly spray with oil.
Soften 8tbsp butter and beat with the sugar until whipped.
Add the eggs one-at-a-time and incorporate.
Mix in baking powder, salt, and vanilla.
Add the flour alternating with the milk, mix just to combine. Add 0.5 cup of mashed blueberries. Stir in the rest whole.
Scoop about 0.25 cup of batter into each muffin cup. Top each with 1 tsp sugar.
Bake for about 30 minutes until lightly browned on top. Cool for 5 minutes in shape, then remove onto cookie rack.