Double Blueberry Muffins

Ingredients:

• 110 g butter, softened at room temperature
• 1 tbsp. + 2 tbsp. sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 teaspoon salt
• 2.5 cups fresh or frozen blueberries, thawed
• 2 cups of flour
• 0.5 cups of milk, whole or 1%-2% fat
• 1/4 tsp cinnamon

Preparation:

1. Preheat oven to 375°F (190°C). Grease a metal muffin tin or line the muffin cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add 1 cup of sugar and beat again. Add the eggs, vanilla, baking powder, and salt and beat until combined. In a shallow bowl, mash 3/4 cup of blueberries with the back of a fork. Add to the batter and mix.
2. Reduce mixer speed, add 1/2 cup flour, then 1/2 cup milk, and mix. Repeat with the remaining flour and milk. Using a spatula, fold in the remaining 1 3/4 cups whole blueberries, distributing them evenly throughout the batter. In a separate small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Using an ice cream scoop or large spoon, spoon the batter into muffin tins, filling them three-quarters full. Sprinkle with cinnamon and sugar and bake until the muffins are golden brown and puffed, 25-30 minutes. Cool in the pans for at least 30 minutes. Then, turn out.