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Blueberry Muffins

from Martha Stewart

Ingredients

  • 6 tablespoons unsalted butter room temperature
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups sugar plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 ¾ cups blueberries

Instructions

  1. Preheat the oven to 375F. Line a 12-cup or 2 6-cup muffin tins with paper liners.
  2. In a large bowl, sift together flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand.
  4. Divide batter among muffin tins. Bake until light golden, about 40 minutes for large muffins, about 25 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.