Shelly's Recipe

BLUEBERRY MUFFINS

Category: Muffins

1 1/4 cups plus 2 tbsp sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1 package (12 ounces) frozen OR 1 pint fresh blueberries

Preheat the oven to 375. Line 12 muffin cups with paper baking cups and coat with nonstick cooking spray.

In a large bowl, with an electric beater on medium speed, beat the 1-1/4 cups sugar and the butter until creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt; beat well. Add the milk and vanilla and beat until thoroughly combined. Mash 1/2 cup blueberries and stir into the batter. Stir in the remaining whole blueberries and spoon into the baking cups, distributing the batter evenly. Sprinkle the tops with the remaining 2 tbsp sugar and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

Remove to a wire rack to cool completely.
In a medium bowl, combine the remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 tsp vanilla, and the butter; mix well and sprinkle over the batter. Bake for 15 to 20 minutes, or until golden. Serve warm, or allow to cool before serving. Note: Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips!