Portion size 12
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) milk
3 cups (375 mL) frozen blueberries,divided
In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in 1 1/2 cups of blueberries.
Spoon into large paper-lined or well-greased muffin cups, filling to top. Sprinkle each muffin with some of the remaining blueberries. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.