Double Blueberry Muffins

After you taste this blueberry muffin recipe from Gale Gand's Butter Sugar Flour Eggs, you may not want another. I'm making them just as soon as it cools down here (we're so spoiled... the mercury rarely goes above the mid-80s, even in August).

Double Blueberry Muffins

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees. Place paper liners in a muffin tin.

Cream the butter until smooth with an electric or stand mixer. Add 1 cup of the sugar and mix thoroughly. Add the eggs, vanilla, baking powder and salt.

In a shallow bowl, mash 3/4 cup of the blueberries with a fork. Add to the batter and mix.

With the mixer running on low, add half of the flour, then half of the milk. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand. Scoop into muffin cups, filling about 3/4 full.

In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle over the muffins. Bake for approximately 25 minutes. Allow muffins to cool in pan 30 minutes before turning out.