Ingredients: (Makes 6 muffins)
1/4 cup butter at room temp
1/3 cup granulated sugar
1 large egg
1/3 teaspoon vanilla
2/3 teaspoon baking powder
1/8 teaspoon salt
2/3 cup all-purpose flour
1/4 cup milk
7/8 cup fresh blueberries
1 cup of Heavy Whipping Cream
2 Tbsp of Powder Sugar
1/4 cup of blueberries (mashed into juice through a sieve)
some blueberries for garnishing
1.Heat oven to 375°.
2.Grease 18 regular-size muffin cups (or 12 large size muffins).
3.In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4.Add eggs one at a time, beating after each.
5.Beat in vanilla, baking powder and salt.
6.With spoon, fold in half of flour then half of milk into batter; repeat.
7.Fold in blueberries.
8.Spoon into muffin cups.
9.Bake for 20 minutes or until golden brown.
To make the whipped topping, whisk the cream until soft peaks form, add the powder sugar and continue to mix until it forms stiff peaks. Add in blueberries juice for taste and color and continue mixing. Top each muffins with the whipped cream and sprinkle with blueberries.