2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup milk

1 teaspoon vanilla

2 -2 1/2 cups fresh or frozen blueberries

1 tablespoon sugar

1/4 teaspoon ground cinnamon



  • In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
  • Add the 1 cup sugar; beat until well combined. Beat in eggs, milk and vanilla (mixture will look slightly curdled).
  • Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries.
  • Spoon batter into prepared muffin cups filling each nearly full.
  • In a small bowl, combine the 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter.
  • Bake in a 350 degree F oven 25 to 30 minutes (standard) or 35 to 40 minutes (jumbo) or until golden and a wooden toothpick inserted in centers comes out clean.
  • Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.