Blueberry Bash Bake-Off Winner 2012- Tommy DeCoste

Ingredients:

• 4 Tbsp (1/2 stick) unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup whole milk
• 1 large egg
• 1 3/4 cups flour, plus 1 Tbsp flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries

Directions:

1. Preheat oven to 400 degrees. Butter fifteen 2 1/2 x 1 1/4 inch muffin cups.
2. Cream the butter with the sugar in a large bowl until well blended. Pour in the milk, add the egg, and beat until smooth.
3. Sift the 1 3/4 cups flour with the baking powder and salt onto a piece of parchment. Add the dry ingredients to the wet ingredients and mix until just moistened.
4. Toss the blueberries with the remaining tablespoon of flour in a large bowl and fold into the batter.
5. Fill the muffin tins halfway with the batter.
6. Bake for 15 minutes or until lightly browned on top.
7. Cool in the pan for 5 minutes, then run a thin knife blade around each muffin. Lift slightly on one side and tilt gently to remove from the tin. Cool briefly on a wire rack.