Step 1

Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.

Step 2

In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.

Step 3

Beat in vanilla extract.

Step 4

Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).

Step 5

Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.

Step 6

With one or two strokes, fold berries into batter (DO NOT OVER MIX).

Step 7

Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.

Step 8

Sprinkle the tops of each muffin with the extra sugar.

Step 9

Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.