Step 1

Preheat oven to 400° F. (you will be reducing the heat before baking). Line a muffin tin with cupcake wrappers.

Step 2

Add flour, baking powder, and salt to a mixing bowl and whisk.

Step 3

Add in the sugar, eggs, butter, and milk. Mix until there are no flour streaks. Fold in the thawed, patted dry blueberries.

Step 4

Using an ice cream scooper, fill batter ¾ of the way in the cupcake papers. Sprinkle sanding sugar over each muffin.

Step 5

Reduce oven to 375° F. as soon as you put the muffin tin in the oven. The initial oven blast temperature helps the muffin tops to rise. Bake for 30-35 minutes (20-22 if making standard-sized muffins). The muffins will be golden brown, feel firm, and a toothpick inserted into the center of the muffin will come out clean.

Step 6

Allow muffins to cool before removing them from the pan.