I absolutely love blueberry muffins with a hot cup of coffee.
I made these last night after the kids went to be so they could
have them today for breakfast. I had to try them last night
to make sure they turned out okay, right?
In the bowl cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to batter, beginning and ending with flour. Gently fold in berries by hand. Divide batter among muffin tins, I like using an icecream scoop for this step; sprinkle generously with sugar if desired. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely
This recipe was adapted from a Martha Stewart recipe from several years ago.
Hope you enjoy,
PS: They turned out AWESOME!