* Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin, or line the tin with papers, and grease the papers.
* In a medium-sized bowl, beat together the butter and sugar until well combined.
* Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
* Beat in the baking powder, salt, and vanilla.
* Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
* Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
* Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
* Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it!
* Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
* Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Ingredients
Directions
