- ½ cup butter, softened
- 1-1/4 cups plus 1 tablespoon sugar, divided
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups fresh or frozen blueberries
In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk and beating well after each addition. Fold in blueberries.
Place straight muffin tray on perforated baking sheet. Using a large scoop, fill the wells of the straight muffin tray 2/3 full. Sprinkle with remaining sugar.
Bake at 375° for 20-25 minutes. Makes one dozen delicious muffins!