Boston Blueberry Muffins

Ingredients

All-purpose flour

2 cups

Granulated sugar

3/4 cup

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, melted

Milk

1 cup, whole milk preferred

Egg

1, large

Vanilla extract

1 teaspoon

Fresh blueberries

1 cup, rinsed and drained

Turbinado sugar

2 tablespoons, for topping

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Sprinkle the tops of the muffins with turbinado sugar for added sweetness and crunch.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.