The best easy jumbo blueberry muffins recipe

🍽️ Makes 12

Ingredients

1/2 cup	120 ml	softened butter
1 1/4 cups	300 ml	sugar
2		eggs
1 teaspoon	5 ml	vanilla extract
2 cups	480 ml	flour
1 teaspoon	5 ml	salt
2 teaspoons	10 ml	baking powder
1/2 cup	120 ml	milk
2 cups	480 ml	blueberries, washed, drained and picked over (or frozen, thawed)
3 teaspoons	15 ml	sugar (for topping)

Preheat the oven to 400.
Mix the butter and 1 1/4 cups sugar until it is light and soft.
Add the eggs, one at a time, beating well after each.
Add vanilla.
Sift in the flour, salt and baking powder, into the creamed mixture alternately with the milk.
Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners.
Fill with batter.
Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
Store muffins uncovered in a cool dry place for a day.