Blueberry Muffins

IMO there's nothing better than a hot, griddled, buttered blueberry muffin from a diner. I always make my blueberry muffins in a jumbo sized muffin tin to get as close to the perfection of the diner as possible. For a diner-style experience, at home, I make mine in a jumbo sized muffin tin.

Yield 6 Jumbo Muffins or 12 Muffins

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Blueberry Muffins

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Ingredients

• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 cups all purpose flour
• 1/2 cup milk
• 2 cups blueberries

Topping

• 1/4 cup sugar

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with papers.
2. In a medium-sized bowl, beat together the butter and sugar until well combined. Add eggs, one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Add the vanilla.
3. In a separate bowl, combine flour, baking powder, and salt. Add the flour mixture alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Add the berries and stir to combine.
4. Scoop batter by the heaping 1/2 -cupful into the prepared muffin tin. Sprinkle about 1 teaspoon of sugar on top of each muffin.
5. Bake for roughly 30 minutes, until golden on top and a toothpick inserted into the middle of one of the center muffins comes out clean.

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