Classic Blueberry Muffins

I love a warm blueberry muffin. However, I am a bit picky about my muffins. Although I think the huge, dense, overly sweet muffins you can buy at the store are a great treat and all, I really prefer a homemade muffin, that isn't so dense or sweet. These muffins are just right, especially fresh out of the oven. They make a great weekend breakfast accompanied with some fresh fruit or juice.

Classic Blueberry Muffins
Recipe from The King Arthur Flour Baker’s Companion

Pictures by Caroline
Yields 12 muffins

8 tbsp butter or margarine
1 cup sugar
½ tsp salt
2 large eggs
2 teaspoons baking powder
2 cups unbleached all-purpose flour
½ cup milk
1 tsp vanilla extract
2 ½ cups fresh or dried blueberries (or you could use cranberries, raspberries, or a combination of berries)
2 tsp sugar or cinnamon-sugar, for topping

1. Preheat the oven to 375°F.
2. In a medium-sized mixing bowl, cream together until light 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 alternately with the milk, beating well after each addition. Mash ½ cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole berries. (note: I used frozen berries; they worked really well.)
3. 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 its shape). Sprinkle with sugar or cinnamon-sugar it desired.
4. Bake the muffins for 30 minutes, or until a cake tester inserted in the center or one comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan to cool completely on a rack, or gently flip them sideways in the pan. (Muffins left in the pan will stream, creating a tough crust.)