We broke into our first quart of summer-frozen blueberries on Saturday morning to make these yummy muffins for the second time ever. This recipe makes a very rich, indulgent muffin with a scrumptious sugar topping that I'm always tempted to eat off of everyone else's muffins... (I usually make Mopsy's recipe of blueberry muffins, which makes a light, springy muffin with even more blueberries; the next time I make them, I'll post the recipe for a change of taste and texture.)
1/2 cup butter
1 cup sugar
In a large bowl, cut butter into sugar.
2 eggs
Beat until light and fluffy, then fold into butter/sugar mixture.
In a bowl, mix together 2 cups flour, 2 tsp. baking powder, and 1/2 tsp. salt. Add to the butter mixture and stir in 1 tsp. vanilla. Mash 1/2 cup blueberries (fresh or thawed) and add to the dough. Fold in 2 additional cups unmashed blueberries and spoon batter into muffin tins.
Mix together 4 tablespoons sugar with 1 tablespoon vanilla and crumble on the top of muffins. Bake at 375 degrees for about 25-30 minutes.
Makes 12 unhealthy, real-good muffins.
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