I made the mistake of putting in less batter in the muffin cups and these did not puff out as much. I think when they say 12, they really mean it makes 12 hehehe =) Very good muffins though. I used 2 4 ounce plastic containers of fresh blueberries for this recipe, the regular stuff you get from the supermarket.
Ingredients
1/2 cup butter, room temperature
1 1/4 cups sugar, plus 2 teaspoons, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries
Directions
+ Preheat oven to 350°.
+ Line a 12 cup muffin tin with paper liners and set aside.
+ In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color.
+ Add in eggs one at a time, beating well after each addition.
+ In a separate mixing bowl, sift together flour, baking powder and salt.
+ Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.
+ Gently fold in the fresh blueberries.
+ Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar.
+ Bake for 25-30 minutes or until puffy and golden brown.
http://www.pauladeen.com/nanas-blueberry-muffins
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