Blueberry muffins

Recipe from King Arthur Baking with slight adjustments to my taste.

Ingredients

• 115g room-temperature butter
• 200g sugar
• 2 large eggs
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp vanilla extract
• 240g all-purpose flour
• 115g milk
• 250g fresh or frozen blueberries
• 50g sugar (for topping)

Directions

1. Preheat the oven to 375°F

2. Prepare a muffin tin, lining it with muffin paper cups
3. Beat together the butter and sugar until well combined in a bowl
4. Add the eggs one at a time, and scrape the bowl after each addition
5. Add the baking powder, salt, and vanilla
6. Add the milk and the flour alternating them, scraping the bowl regularly:
   1. A third of the milk
   2. Half of the flour
   3. Half of the remaining milk
   4. The rest of the flour
   5. The rest of the milk
7. Add the blueberries and mix well
8. Scoop the mixture on the tin using a 1/4 cup measure or #16 disher (ice-cream scoop)
9. Sprinkle sugar on top of each muffin
10. Bake for about 30 minutes, until light golden brown on top and a cake tester comes out clean on the center of a muffin
11. Remove from the oven and transfer to a cooling rack after 5 minutes

They can be frozen, reheat them in a 350°F oven for 5 minutes before serving