Last weekend it rained--all weekend. I ended up loving it because it was the most relaxing weekend we've had in a while. To start things off, I woke up Saturday morning and made these muffins. There's nothing like fresh blueberry muffins, still warm from the oven, for breakfast. I'm sharing them today just in case you're hoping for the same kind of relaxing weekend that starts with a homemade muffin.
6 Tbsp unsalted butter, softened
3 cups + 2 Tbsp flour
1 Tbsp baking powder
1 tsp salt
1 1/4 cups sugar
1 egg + 2 egg yolks
1 tsp vanilla
1 cup milk
1 3/4 cups fresh blueberries
sanding sugar, for sprinkling
Sift together flour, baking powder, and salt into a bowl.
With an electric mixer on medium-high, cream butter and sugar until pale and fluffy. Add whole egg, yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries.
Divide batter evenly among greased muffin pans; sprinkle generously with sanding sugar. Bake at 375 degrees until light golden on top, rotating tin halfway through, about 20-30 minutes. Cool in tin on wire rack 15 minutes before turning out muffins. Store in airtight container. Makes 12-18 muffins.
source: recipe from Martha's Entertaining: A Year of Celebrations