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1
Preheat the oven to 375u00b0F.
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2
In the bowl of a stand mixer, cream together the butter and sugar. Once creamed, scrape the bowl and then add in the egg, egg yolks and vanilla extract.
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3
While the butter and sugar are mixing, stir together the flour, salt, and baking powder in a medium size bowl. Scoop out 1/4 cup of the flour mixture into a smaller bowl and add the frozen blueberries. Gently mix and coat the blueberries with the flour mixture. Set aside.
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4
Alternately add the larger bowl of dry ingredients and the milk into the creamed mixture, starting and finishing with the dry ingredients. I usually add 1/3 of the dry ingredients, half of the milk, 1/3 of the dry ingredients, the rest of the milk, and the rest of the dry ingredients.
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5
Remove the bowl from the mixer, scrape the sides of the bowl and then gently fold in the coated blueberries.
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6
Using a 1/4 cup ice cream scoop or 1/4 cup measuring cup, distribute the muffin mixture into baking cup lined (or non-stick sprayed) muffin tins (you'll end up with 12-15 muffins). If you'd like, sprinkle the tops of the muffins with a little bit (whatever your taste is) of turbinado sugar.
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7
Bake in the preheated oven for about 30 minutes. Test by poking the center of one with a toothpick and if it comes out clean, they are done. If they are still under-baked, bake for another 3-5 minutes. The toothpick should come out of the muffin completely clean.
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8
Remove pan from the oven and let them cool on a cooling rack. These freeze really well, so you can make a bunch at a time!
