Asiago Food 
Ingredients
- 115 g butter, softened
- 200 g sugar
- 10 ml vanilla extract
- 2 large eggs
- 240 g “0” type flour (all-purpose)
- 10 g baking powder
- 4 g salt
- 115 ml milk
- 300 g frozen blueberries
- 30 g granulated or demerara sugar, for topping
Preparation
Preheat the oven to 365 °F (185 °C). Line a 12-cup muffin tin with paper liners.
In a large bowl, cream together the butter and sugar until well combined. Add the vanilla extract and the two eggs, beating well after adding each one individually.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add them to the batter, alternating with the milk, and mix until just combined.
Rinse the frozen blueberries under cold running water, let them drain well, and incorporate them to the batter while they are still frozen. You can also toss the frozen blueberries with a tablespoon of flour (or cornstarch). This will help prevent the blueberries from sinking to the bottom of the muffins during baking.
Spoon the batter into the prepared muffin liners, and sprinkle with granulated sugar over the top of each muffin.
Bake for 25-30 minutes, until they’re golden brown on top.
Remove the muffins from the oven and let them cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely.
