Blueberry Muffins

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?

INGREDIENTS

• 6 tablespoons unsalted butter, room temperature
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar, plus more for sprinkling if desired
• 1 large egg
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 1 3/4 cups blueberries

DIRECTIONS

1. STEP 1

   Preheat the oven to 375 degrees. Butter or cooking spray large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

STEP 2

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,

Angel

PS:  They turned out AWESOME!