Recipe

Ingredients

• ½  cup softened butter

• 1 ¼  cups sugar

• 2  eggs

• 1  teaspoon vanilla extract

• 2  cups flour

• ½  teaspoon salt

• 2  teaspoons baking powder

• ½  cup milk

• 2  cups blueberries, washed, drained and picked over

• 1 tablespoon sugar

• 1/4 cup of sourdough discard (optional, leads to a breadier texture)

Preparation

1. Preheat the oven to 375.

2. Cream the butter and 1 1/4 cups sugar until light.

3. Add the eggs, one at a time, beating well after each addition. Add vanilla.

4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.