Jordan Marsh's Blueberry Muffins

🥘 Ingredients

• unsalted butter ½ cup
• granulated sugar 1 cup
• large eggs 2
• baking powder 2 tsp
• kosher salt ½ tsp
• vanilla extract 1 tsp
• all-purpose flour 2 cups
• whole milk ½ cup
• blueberries
• granulated sugar

1. 1

   Preheat oven to 375°F. Lightly grease a 12-cup standard muffin tin or line with paper cups and grease the cups.
2. 2

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy.
3. 3

   Add the large eggs one at a time, beating well after each addition.
4. 4

   Add the baking powder , kosher salt , and vanilla extract , beating until fully incorporated.
5. 5

   Alternately add the all-purpose flour and whole milk , mixing gently until just combined.
6. 6

   Mash 1/2 cup of the blueberries with a fork or your hands.
7. 7

   Gently fold the mashed blueberries and the remaining whole blueberries into the batter.
8. 8

   Divide the batter evenly among the prepared muffin cups. Sprinkle each generously with about 1 teaspoon of additional granulated sugar (or coarse sugar).
9. 9

   Bake at 375°F for 25 to 30 minutes , until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. 10

    Allow to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.