Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
2
In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
3
Mix mashed berries into batter.
4
Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
5
Scoop batter into muffin cups. Sprinkle with sugar.
6
Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
i made this recipe 2 times the first i used baking soda (by accident loved the taste!) 2nd time used baking powder (didn't like the taste so much) changing it to baking soda added 1 teas. after vanilla and added 1 teas. with flour.
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My husband said these were the "best Blueberry muffins ever!" I also made some in a mini-miffin pan that were gone in minutes. Froze and re=heated well, also.
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