39 likes, 3 comments - cityhallfarmersmarket on May 14, 2023: "What to do with those delicious farm fresh blueberries? Make muffins! This is the absolute BEST recipe- courtesy of our pals @craftedkitchen 🙏❤️ Prep time: 15 min Cook time: 22 min Total time: 37 min Makes 12 muffins 2 cups (240g) all purpose flour 1 cup (200g) granulated sugar plus 2T sugar (divided) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp Kosher salt (if using table salt, only use 1/4 tsp) 1/2 cup (114g) unsalted butter, melted and cooled 1/2 cup milk (any variety) 1 tsp vanilla extract 1 pint fresh blueberries, picked over 1. Preheat oven to 400. Prepare a muffin by spraying with non-stick spray, then lining the cups with cupcake liners. 2. In a large bowl, which together flour, 1 cup sugar, baking powder, baking soda and salt. Set aside 3. In a medium bowl, whisk eggs until smooth, then add melted butter, milk, vanilla and whisk until combined. Make a well in the flour mixture and pour the egg mixture into the well. Using a rubber spatula or wooden spoon, stir until combined. (Batter will be lumpy). With clean hands, crush half of the blueberries and fold them, along with the whole blueberries, into the batter. Don’t overmix. 4. Divide batter evenly among muffin cups. An ice cream scooper is convenient for this! Top each muffin with 1/2 tsp of reserved sugar. Bake until muffin centers bounce back when lightly pressed, about 18-22 minutes (rotating pan halfway during the baking period) It’s best to allow the muffins to cool completely before devouring!".