- ½ cup / 113 grams softened unsalted butter
- 1 ¼ cups / 251 grams granulated sugar
- 2 eggs (to bring them to room temperature, pull them from the refrigerator and set them in a dish 15 minutes ahead of mixing this recipe)
- 1 teaspoon vanilla extract
- 2 cups / 240 grams all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk (whole milk will have the nicest mouth feel, but any milk may be substituted)
- 2 cups / 200 grams blueberries, washed, drained and picked of stems; leave 1 cup whole berries and halve 1 cup
- ½ cup / 66 grams raw sunflower seeds (set about 1/3 of the seeds aside to be used on top of the muffins)
- Preheat the oven to 375 Fahrenheit.
- If you’re using muffin tin liners, pop them into the tin now. If not, grease your muffin tin with some soft butter and lightly flour, making sure to knock out any excess.
- Cream the butter and sugar thoroughly.
- Add the eggs, one at a time, beating well (on a low speed- we’re not whipping air in here) after each addition. Remember to stop the mixer & scrape down the sides of the bowl & the beater for proper distribution. Add the vanilla.
- Sift the flour, salt and baking powder together into a separate (medium sized) bowl. Add this dry mixture to the creamed mixture alternately with the milk in 3 batches.
- Fold the berries and 2/3 of the sunflower seeds into the batter.
- Using a #2 scoop, portion the batter into the 12-cup standard muffin tin. Sprinkle the remaining 1/3 of the sunflower seeds over the tops of the muffins and bake at 375 degrees for 30-35 minutes.
- Remove the baked muffins from the tin and cool for at least 30 minutes on a wire rack. Store, uncovered, else the muffins will be too moist the following day.