Blueberry Muffins

Ingredients:

Butter (softened): 115 g (½ cup)
Sugar: 200 g (1 cup)
Eggs: 2 large
All-purpose flour: 270 g (2 cups), plus extra for tossing the blueberries
Salt: ½ teaspoon
Baking powder: 2 teaspoons
Ground cinnamon: ⅓ teaspoon
Vanilla extract: 1 teaspoon
Milk: 120 ml (½ cup)
Blueberries: 2 cups (½ cup to be crushed, 1½ cups tossed in flour)
Sugar for sprinkling: 3 teaspoons

Directions:

Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a muffin tin with 12 paper liners or grease the tin well.

Prepare the Blueberries:
Crush ½ cup of the blueberries with a fork.
Toss the remaining 1½ cups of whole blueberries in a little flour to prevent them from sinking during baking. Set aside.

Mix the Dry Ingredients:
In a bowl, whisk together 270 g (2 cups) of flour, ½ teaspoon of salt, 2 teaspoons of baking powder, and ⅓ teaspoon of ground cinnamon.

Cream the Butter and Sugar:
In a separate large bowl, cream together 115 g (½ cup) softened butter and 200 g (1 cup) sugar until light and fluffy.

Add the Eggs and Vanilla:
Beat in 2 eggs, one at a time, until fully combined.
Stir in 1 teaspoon of vanilla extract.

Alternate Adding Milk and Dry Ingredients:
Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.

Fold in the Blueberries:
Gently fold the crushed blueberries and the floured whole blueberries into the batter.

Spoon the Batter into Muffin Cups:
Divide the batter evenly among the 12 prepared muffin cups.

Sprinkle with Sugar:
Sprinkle about ¼ teaspoon of sugar over the top of each muffin.

Bake:
Bake at 190°C (375°F) for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Cool and Serve:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Serve warm with butter, or enjoy as a snack or breakfast treat.

Cooking Tips:
Tossing the blueberries in flour helps keep them evenly distributed in the muffins.
Don’t overmix the batter to keep the muffins tender.

Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
These muffins can also be frozen for up to 2 months. Thaw at room temperature or warm in the microwave.