Baking Blueberries

What You Need:
1 stick of butter, room temperature (plus more for the pan)
2 cups of all-purpose flour (plus more for the pan)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups of fresh blueberries
1 cup of sugar
2 teaspoons of pure vanilla extract
1/2 cup of milk

Directions:
Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Working over bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and blueberries.

In the bowl of an electric mixture fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.

Withe the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; dont over mix. Using rubber spatula, fold in blueberries. Divide the batter evenly among the prepared muffin cups.

Bake, rotating the pan half way through, until the muffins are golden brown and a cake tester inserted in the center of the muffin comes out clean, about 30 minutes. Transfer pan to cooling rack to cool for 10 minutes.