The blueberry season varies according to one's location. The blueberry season peaks in the southern states of the United States from May to July, and it progressively extends northward.
Blueberries in Washington, Oregon, and British Columbia can last far into October. Because blueberries are more expensive in the winter months because they are grown south of the equator, you might wish to use frozen blueberries instead.
If so, roll them in flour after thawing them out for about 15 minutes to prevent them from turning the batter purple.
Process
Set the oven temperature to 375°F. Lightly cream the butter and sugar together. Beat in the egg after adding it. Include the vanilla.
Mix the flour, baking powder, and salt together, then gradually add the flour mixture to the creamed mixture in the following order: flour, milk, flour, milk, and so on.
Add the blueberries and fold.
Using six liners, line a regular muffin tin and evenly pour batter into it. Sanding sugar should be sprinkled on top of the muffins.
Once the toothpick comes out clean and the tops are brown, bake for another 30 to 35 minutes. Take out of the muffin tray, let cool, and savor!
Ingredients
- 1/4 cup unsalted butter, room temperature
- 1/2 cup + 2 tbsp. sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp. kosher salt
- 1 tsp. baking powder
- 1/4 cup milk
- 1 cup blueberries washed and dried
- 1 tablespoon coarse sanding sugar or as desired, for topping
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