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Blueberry Muffin Recipe: Imagine pulling a tray of golden-brown blueberry muffins straight from the oven, their buttery tops slightly crisp and sparkling with sugar while warm blueberry juice bubbles through the tender crumb. To make them, whisk together 2 cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt, then gently stir in 1 cup fresh, plump blueberries. In another bowl, combine 2 eggs, ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla, then fold the wet mixture into the dry ingredients just until combined. Spoon the thick batter generously into a lined muffin tin, scatter a few extra blueberries on top, and finish each one with a sprinkle of coarse sugar. Bake at 375°F for about 20–25 minutes, until the tops are beautifully golden and your kitchen smells like warm butter, vanilla, and sweet bursting blueberries. Serve them while they're still slightly warm, when the centers are soft and fluffy and every bite is loaded with juicy blueberries and rich, buttery sweetness.
