I like this Blueberry Muffin recipe from King Arthur Baking. Raspberries and blackberries work well in this recipe too.
Use a basic creaming method – add the vanilla to the milk and sift the baking powder and salt together with the flour before alternately adding these to the butter and sugar mixture.
Once the batter is in the muffin tins, sprinkle turbinado sugar on top and gently press into the batter. For 6 large muffins instead of 12 regular size muffins it will take just a few minutes longer to bake.
Freeze any extra muffins for later. Microwave one muffin for 45 – 60 seconds to thaw then bake in a toaster oven set to 350° for 10 minutes.
