These muffins were fantastic. Moist and delish and big! These would be great if you had an over-sized muffin tin because of the way that they rose and came up over the edges.
The recipe is different that any others I've used because part of the blueberries are crushed and part are whole, creating a super moist result.
I got the recipe from this article in the New York Times, be sure to check it out as well.
1/2 cup butter, room temperature
1 1/4 cups sugar, plus more for topping
2 cups AP flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk
2 cups blueberries, washed and picked over
Preheat oven to 375 degrees.
Cream the butter and 1 1/4 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Grease 12 large muffin cups, and fill with batter. Sprinkle the tops with more sugar, and bake for 30 minutes.
Cool for 30 minutes before removing from tin. Store, uncovered, or the muffins will be too mushy.
Makes exactly 12 muffins.