5 cups unbleached all-purpose flour

1 1/2 cups granulated sugar

3 tablespoons baking powder

1 teaspoon kosher salt

4 eggs, lightly whisked

1 3/4 cups whole milk

1 tablespoon pure vanilla extract

2 sticks (1 cup or 8-ounces) unsalted butter, melted

2 cups (12-ounces) fresh blueberries

Method:

1.   Preheat oven to 350ºF.

2.   In a medium size bowl, add flour, sugar, baking powder, and salt. Whisk to combine.

3.   In the bowl of an electric mixer fitter with a paddle attachment, add eggs, milk, vanilla, and melted butter. Mix until combined then add dry ingredients to wet. Mix until just combined being careful to not over-mix.

4.   Using a spatula, gently fold the fresh blueberries into the batter being careful to not smoosh them.

5.   Using a pastry brush, lightly grease cupcake tins with melted butter. Alternatively, cupcake liners can be used. Fill each 3/4 full and place in preheated 350ºF oven. Bake until lightly golden in color and an inserted toothpick comes back with just a few crumbs attached, approximately 30 minutes.

6.   Remove from oven and allow to cool in the tins for 5 minutes before removing.

7.   Best served with butter or fresh jam.

Kitchen Note:  If frozen blueberries are all that you can come by, make sure you defrost and remove as much water from the blueberries as possible before adding them to the batter.