because it’s reading week and someone kept asking for them…

ingredients:

• 1/2 cup softened butter
• 1 1/4 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups AP flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 cups blueberries
• 3 teaspoons sugar

steps:

1. Cream the butter and 1 1/4 cups sugar until light.
2. Add the eggs, one at a time, beating well after each addition. Add vanilla.
3. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
4. Sprinkle blueberries with flour beforehand to get rid of any extra moisture
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Preheat the oven to 375.
7. Line baking sheet – ok because the muffin tin I have is for big ones… cut squares from parchment paper and place into liner while filling them up… a pain BUT normal muffin liners won’t fit here… also get this idea after the second batch is going in the over because first time around I’m still a dumbass
8. Sprinkle the 3 teaspoons sugar over the tops of the muffins (important!! also a little bit of salt too but only like tiny amount), and bake for about 30-35 minutes.
9. Remove muffins from tin and cool

try to make last longer than a day?? if possible.