Blueberry Muffins

Preheat the oven to 375°F.

In the bowl of a stand mixer, cream together the butter and sugar. Once creamed, scrape the bowl and then add in the egg, egg yolks and vanilla extract.

While the butter and sugar are mixing, stir together the flour, salt, and baking powder in a medium size bowl. Scoop out 1/4 cup of the flour mixture into a smaller bowl and add the frozen blueberries. Gently mix and coat the blueberries with the flour mixture. Set aside.

Alternately add the larger bowl of dry ingredients and the milk into the creamed mixture, starting and finishing with the dry ingredients. I usually add 1/3 of the dry ingredients, half of the milk, 1/3 of the dry ingredients, the rest of the milk, and the rest of the dry ingredients.

Remove the bowl from the mixer, scrape the sides of the bowl and then gently fold in the coated blueberries.

Using a 1/4 cup ice cream scoop or 1/4 cup measuring cup, distribute the muffin mixture into baking cup lined (or non-stick sprayed) muffin tins (you’ll end up with 12-15 muffins). If you’d like, sprinkle the tops of the muffins with a little bit (whatever your taste is) of turbinado sugar.

Bake in the preheated oven for about 30 minutes. Test by poking the center of one with a toothpick and if it comes out clean, they are done. If they are still under-baked, bake for another 3-5 minutes. The toothpick should come out of the muffin completely clean.

Remove pan from the oven and let them cool on a cooling rack. These freeze really well, so you can make a bunch at a time!