|Finished muffins on a special platter given to us by our friend Bunny as a wedding gift.|
(My sister-in-law's recipe card reads: Aunt Rae's FAMOUS Blueberry Muffins!)
8 tablespoons unsalted butter, plus extra for pans
1 cup sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
large pinch salt
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups blueberries
2 tablespoons sugar
Preheat oven to 375°F.
On low speed, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well until blended.
Sift dry ingredients together (I whisk them together in a mixing bowl) and add them alternately with the milk in three additions each. Add the vanilla and stir to blend.
Mash half the berries in a bowl, then stir into the batter with a wooden spoon. Carefully stir in the remaining whole berries.
Grease 18 regular muffin tins well with butter. Fill each mold about two-thirds full. Sprinkle with sugar and bake for 30 minutes. Let cool 30 minutes in the pan before removing them to finish cooling on racks.
(Note: my muffin tins are not nonstick, so I cut small circles of parchment and place them on the butter in the bottom of each tin. Then, when unmolding, I us a very thin rubber spatula to release the sides. I peel off the parchment before serving.)
Makes 18 muffins.