BLUEBERRY MUFFINS
1 dozen

1 1/4 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 package (12 ounces) frozen OR 1 pint fresh blueberries

Preheat the oven to 375 degrees. Line 12 muffin cups with paper baking cups and coat with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the 1 1/4 cups sugar and the butter until creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt; beat well. Add the milk and vanilla and beat until thoroughly combined. Mash 1/2 cup blueberries and stir into the batter. Stir in the remaining whole bleuberries and spoon into the baking cups, distributing the batter evenly. Sprinkle the tops with the remaining 2 tablespoons sugar and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips!