Blueberry Muffins II

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin by greasing it well or using paper liners. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and 1 1/4 cups of sugar until the mixture is light and fluffy. This may take 3-5 minutes using an electric mixer. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Gently mash about 1/2 cup of the blueberries and stir them into the batter. This will add extra moisture and a lovely purple hue. (3 minutes)

Recipe View 2 mins Fold in the remaining 2 cups of fresh blueberries, being careful not to crush them. (2 minutes)

Recipe View 5 mins Fill each muffin cup about 2/3 full. Sprinkle the tops of the muffins evenly with the remaining 1/4 cup of sugar. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. (10 minutes)