from King Arthur Flour’s Baker’s Companion

8 Tbs butter
1 cup sugar
1/2 tsp salt
2 large eggs
2 tsp baking powder
2 cups uinbleached all-purpose flour
1/2 cup milk
1 tsp vanilla extract
2 1/2 cups fresh or dried blueberries
2 tsp sugar or cinnamon sugar for topping (optional)

Preheat the oven to 375º. In a medium sized mixing bowl, cream together the butter, sugar, and salt. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternating with the milk, beating well after each addition. Mash 1/2 cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.

Mound the batter into 12 lightly greased or paper-lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it’ll hold it’s shape). Sprinkle with sugar or cinnamon sugar, if desired.

Bake the muffins for 30 minutes, or until a cake tester inserted in the center of one comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan to cool completely on the rack, or gently flip them sideways in the pan. (Muffins left in the pan will steam, creating a tough crust.)

Makes 12 muffins.