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375F, yield 18 muffins
1) 2 cup (280g) all-purpose flour
1) 2 tsp. (9g) baking powder
1) ½ tsp. (4g) salt
2) ½ cup (113g) unsalted butter, room temp
2) 1 cup (185g) sugar
3) 2 large eggs
4) 1 tsp. vanilla extract
5) ½ cup (109g) milk
6) 2½ cup (369g) blueberries, fresh
7) ¼ cup sugar, for topping

In a bowl combine (1) and set aside.

In mixing bowl combine (2), beat until throughly mixed then add (3) one at a time then add (4). Add (1) alternating with milk (5)then finally add (6)- ½ cup (73g) berries smashed.

Stir until just combined. Weight of batter 1168g ÷ 18 = 65g. Spoon 65g batter into each cupcake and sprinkle with sugar.

Bake at 375F for 20 minutes.

Make sure butter is soft. I think the recipe has too much blueberry and maybe omit the sugar topping.