Blueberry Muffins
Helena Bakes

1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)

Preheat oven to 375°. Line muffin tins with paper or foil liners.

Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.

In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.

Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to over mix – over mixing will result in tough muffins.

Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.