Blueberry Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 Tablespoons Unsalted Butter, Room Temperature
• 1-¼ cup Sugar
• 1 Large Egg
• 2 Large Egg Yolks
• 1 teaspoon Vanilla Extract
• 3 cups All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 1 bag 10 Oz. Bag Frozen Blueberries
• 1 cup Milk
• ¼ cups Turbinado Sugar, Optional For Topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Beat the room-temperature butter and sugar until light and creamy. Add the whole egg and egg yolks one at a time, beating well after each, then beat in the vanilla.

3. Whisk the flour, salt and baking powder together in a separate bowl.

4. Add the dry mixture to the butter mixture in three additions, alternating with the milk, and start and finish with the flour. Mix only until combined.

5. Toss the frozen blueberries with a spoonful of the flour mixture, then fold them gently into the batter.

6. Divide the batter among the liners, filling each nearly to the top. If using, sprinkle the turbinado sugar over the tops (optional).

7. Bake 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean.

8. Cool in the tin for 5 minutes, then move the muffins to a rack to cool completely.