My Favorite Muffins!!!

Ever since I was little, I've had a love with blueberries that's unbelievable. I was so happy to find this recipe for blueberry muffins, that I made them right away. Now when I make them, I have to make two batches, at least. Otherwise they won't last till the next day!

This recipe is courtesy of Martha Stewart (when in doubt, pull Martha out!). Her recipes are always the best and hardly disappoint! I have changed it for myself...instead of plain sugar, I use cinnamon sugar to top them with, and I add at least 2 cups of frozen berries. Frozen berries won't break as much as fresh as you mix the batter. However they will split as you scoop the batter...but your muffins won't be blue. You can also add lemon zest, orange zest, or make it with cranberries instead! Note: If using frozen berries, the batter may stiffen up. I use a small ice cream scoop to put it in the cups. Also, you may need to extend the baking time by 5-10 min or so...depending how many berries you use.

Blueberry Muffins
Makes 6 large or 12 small muffins

6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Directions:

Preheat the oven to 375 degrees.butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.