Take your stick of butter out about 10 minutes before you start prepping for this recipe. You want to be able to leave an indent in the butter, but not have it be too soft or melty. In the warm temps like we have now (or if you have a second floor kitchen, as I do) you may need to watch it, as it will likely be softer sooner.
1 stick of unsalted butter, at room temperature
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries (I used a pint...I didn't bother to measure and I don't know if it's equal, but I was happy with blueberry/muffin ratio)
1 cup sugar (plus a tablespoon extra for sprinkling over the tops of the unbaked muffins)
2 eggs
2 teaspoons vanilla
1/2 cup milk
Preheat oven to 375. Grease a 12 cup muffin tin (MS says to grease and flour, so whatever you feel down with doing is fine. I was in spray-mode this morning.)
Whisk the flour, powder, and salt together in a medium bowl. Put the berries in a mesh strainer over the flour and sprinkle some flour mix over the blueberries and shake to coat. Set it all aside.
Cream butter and sugar together until light and fluffy (about 3 minutes. I used my KitchenAid. Go with what you got. KitchenArm or KitchenHandMixer is fine, too.) Add eggs, one at a time. Splash in vanilla. At the lowest speed, add in the flour and mix until just combined. Do the same with the milk. Fold in the blueberries with a spatula. Divide batter among the muffin tin, sprinkle the tops with a little sugar and bake for about 30 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cooking time. (Good MS tip!)
Let cool on a wire rack for 10 minutes and then knife those bad boys out and serve to your happy husband waiting in the other room with hot coffee and butter or cream cheese (or one of each, cause that's how he's feeling today!)
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