Ingredients for 6 muffins
120 grams all-purpose flour
1 tsp baking powder
60 g salted butter, softened
70 g granulated sugar
1 large egg
1 tsp vanilla extract
200 g frozen blueberries (wash and strain dry then keep in fridge until needed)
1 tablespoon course brown sugar
1.Preheat the oven to 160C. Line muffin tin with paper liners. Adjust rack to the centre level.
2.In a medium bowl, sift together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes before adding in the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract.
4. With the mixer running on low speed, add the flour mixture into the batter alternating with the milk until just combined. Fold in the berries gently into the batter with a spatula until evenly distributed but do not over mix.
5. Scoop the batter into the prepared muffin tin and sprinkle some sugar on the top.
6. Bake for about 30 minutes until lightly golden. A skewer inserted should comes out with some crumbs attached. Cool slightly before transfering to a rack. Best to serve these muffins warm.
Recipe reference from here