1 stick butter, softened

1 cup sugar (plus 2 Tbs. for topping)

2 eggs

1 tsp. vanilla

2 cups flour

½ tsp. salt

2 tsp. baking powder

½ cup milk

2 ½ cups blueberries (or other berry of your choosing – I love these with blackberries)


Preheat oven to 375 degrees. 


In a stand mixer, cream butter with sugar on low speed.  Add eggs one at a time, scraping the sides of the bowl periodically.  Add vanilla until well blended.


Mix dry ingredients in a separate bowl and add gradually to the mixer, alternating with the milk.


Stir in blueberries by hand.  Grease muffin tin all over and fill each hole to the top. Sprinkle with remaining 2 Tbs. sugar and bake for 30 minutes.  Let cool for 30 minutes before removing from pan.

Makes 12 muffins.


Breads and Pastries