2 cups strained and rinsed blueberries
2 cups all purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 tsp pure vanilla extract
1/2 stick of butter
Preheat oven to 400° F.
Combine the flour, baking powder, sugar and salt in a large bowl.
In a small microwave-safe bowl, heat the butter in the microwave for about a minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside at room temperature to cool, but don't let it solidify again.
In a separate bowl, beat the eggs and then add the milk and vanilla.
Thoroughly grease and flour a muffin pan (or insert paper muffin liners).
Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
Gently fold the blueberries into the batter. Then carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and bake immediately.
Bake 16-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.