|120 g||butter (soft)|
|260 g||all-purpose flour|
|8 g||baking powder|
Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.
Add eggs, one at a time, and continue beating until well-combined.
In one bowl, mix almost all the flour with baking powder and a pinch of salt. Next, alternate adding the flour mixture and milk. Blend into a smooth batter.
In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.
Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.
Fill the muffin tins with the batter and bake in a preheated oven at 160°C/320°F for approx. 20 – 25 min. until golden. Cool in pan on a baking rack for approx. 10 – 15 min. Enjoy warm or leave to cool completely on a wire rack.