Ingredients:

  • 115g unsalted butter, softened
  • 150g granulated sugar
  • 2 large eggs
  • 5ml pure vanilla extract
  • 250g all-purpose flour
  • 10g baking powder
  • 3g salt
  • 120ml whole milk
  • 225g fresh blueberries
  • 8g all-purpose flour
  • 25g sanding sugar

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease with cooking spray.
  2. Using a mixer on medium-high, beat the softened butter and sugar until pale and fluffy. Incorporate eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing on low speed just until combined.
  4. Toss blueberries in 8g of flour to prevent sinking, then gently fold them into the batter using a silicone spatula.
  5. Divide batter evenly among the 12 muffin cups and sprinkle tops with sanding sugar. Bake for 20–25 minutes until mahogany-colored and a toothpick comes out clean.