These slightly adapted famous department store blueberry muffins have the ultimate buttery-moist-delicate crumb ratio. The simplicity of the recipe makes these a great breakfast treat, lunchbox snack, or summer night dessert served with a scoop of vanilla ice cream.
Preheat the oven to 190 C / 170 C fan forced / 375 F.
Lightly grease a 6-cup jumbo muffin tin, or a 12-cup regular muffin tin. Alternatively, line with paper cups.
Add butter and sugar to a bowl and cream using a stand or handheld electric mixer until well combined.
Add the eggs, one at a time beating well after each egg.
Beat in the baking powder, vanilla and salt.
Remember to scrape the bottom and sides of the bowl.
Alternately add the flour and milk in 2 batches, beating after each addition on low speed. Scrape bowl to well combine.
Mash 1/4 cup of the blueberries and add both mashed and whole berries to the batter, mixing in with a wooden spoon. Do not over mix. Save a few berries to add on top for aesthetic purposes if desired.
Evenly divide the batter between the muffin cups and top with reserved berries and 1 teaspoon of sugar (per muffin).
Bake for about 25 minutes, until golden brown. Do not overbake as this will dry the muffins out. An inserted skewer should come out cleanly (ignoring any blueberry juice that may get on it).
Let cool for 10 minutes before bringing to room temperature on a cooling rack.