|2 cups (270g)||flour|
|1 tbsp. (14g)||baking powder|
|1 cup plus 2 tsp. (208g)||sugar, divided|
|¼ tsp. (1g)||ground cinnamon|
|½ cup||Plugrá® Premium Butter, unsalted, softened|
|2 lg. (100g)||eggs, slightly beaten|
|1 tsp. (5g)||vanilla extract|
|⅓ cup (75g)||milk|
|1 cup (148g)||fresh blueberries|
Preheat oven to 350°F. Spray muffin tins with non-stick cooking spray. Combine flour and baking powder in a medium bowl; set aside. Mix 2 tsp. sugar with cinnamon; set aside.
Cream the remaining 1 cup sugar with the butter in the bowl of a mixer, fitted with the paddle attachment, on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl between additions. Beat in vanilla. Add flour mixture alternately with milk, starting and finishing with flour and scraping bowl occasionally. Beat on high speed for 15 seconds. Stir in berries.starting and finishing with flour and scraping bowl occasionally. Beat on high speed for 15 seconds.
Spoon batter into prepared muffin tins; sprinkle with reserved cinnamon sugar. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Serve warm or at room temperature with additional butter, if desired.