Ingredients:
110 g (4 ounces) 1/2 cup softened butter
190 g (1 1/4 cup) sugar
2 eggs
1 tsp vanilla extract
250 g (2 cups) flour
1/2 tsp salt
2 tsps baking powder
1/2 cup (120 g) milk
2 cups blueberries, washed, drained and picked over
3 tsps sugar for coating
Methods:
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Preheat oven at 190˚ C
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Cream butter and 1 1/4 cups sugar until light
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Add eggs, one at a time, beating well after each adding. Add vanilla.
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Sift together flour, salt and baking powder, and add to cream mixture alternately with the milk.
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Crush 1/2 cup blueberries with a fork and mix into the batter. Fold in the remaining whole berries.
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Line a 12-cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 190˚ C for about 30 to 35 minutes.
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Remove muffins from tin and cool at least 30 minutes. Store, uncovered or the muffins will be too moist the second day if they last that long.
