8 ounces butter
2 cups granulated sugar
4 large eggs
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 tablespoon vanilla
5 cups fresh blueberries ( any combination of blueberries, raspberries, or blackberries may be used)
turbinado sugar for dusting
Preheat the oven to 375° F and line two 6 count large muffin tins with paper liners.
Cream the butter and sugar in the bowl of an electric mixer until well combined. Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl and beat until well combined.
Sift the flour, baking powder, and salt together. Add the vanilla to the milk and stir to combine. Separate 1 cup of the berries and mash with a potato masher or with a fork.
Alternately add the flour and milk to the butter mixture. Scrape the sides of the bowl and beat until well combined. Stir in the mashed blueberries and the whole blueberries.
Divide evenly between the 12 lined muffin cups. Sprinkle a teaspoon of turbinado sugar on top of each muffin.
Bake for 30 minutes or until the tops are brown and a toothpick inserted in the center of each muffin comes out clean.
Cool on a rack in the tins for 10 minutes then remove the muffins from the tins and cool completely. Muffins keep well at room temperature for a few days or may be frozen for longer.
Adapted from King Arthur Baking’s Famous Department Store Blueberry Muffin recipe.