3cupsflourall-purpose white flour OR whole wheat pastry flour
1/2cup(1 stick) butterat room temperature
2cupsblueberriesfresh OR frozen
Coarse sugarfor sprinkling on top (optional)
Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.
Scoop batter into prepared muffin tins, filling each cup about 3/4 full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with coarse sugar.
Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.
I've had good results baking this recipe with both white flour and whole wheat pastry flour. You may also use half white flour and half regular whole wheat flour (if you don't have whole wheat pastry flour).
I always like to make sure that the eggs and milk are somewhat at room temperature so that they don't chill the butter and cause little lumps when I mix them in.
If you use frozen blueberries, don't thaw them first. Doing so will just make them all mushy.
This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it in a bowl by hand if you prefer.