Blueberry Muffins

To Make Blueberry Muffins

Preheat your oven to 375 and line 12 muffin tins with paper liners.

In a medium bowl, cream together the butter, sugar, and salt until light and fluffy (if using a hand mixer this will take about 5-7 minutes).

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

Add the baking powder, and mix to incorporate.  

Add 1 cup of the flour and mix in. Then add 1/4 cup of the milk and mix to combine. Repeat with remaining flour and milk.

Once the milk and flour are added, mash 1/2 cup of the blueberries with a fork, and stir those in. Then add the vanilla extract and the blueberries, and stir until just combined.

Pour the batter into the prepared cups, going all the way to the top of the cups, if not a little bit over - the batter will hold.  

Combine 2 teaspoons of sugar with a 1/4 teaspoon of cinnamon, and sprinkle that over the tops of the muffins.

Bake for 30 minutes.  

Let the muffins sit for 2 minutes before removing them to a wire cooling rack to finish cooling.