To make easy blueberry muffins, line 12 muffin cups, or coat them with nonstick cooking spray. Preheat the oven to 375 F. In a microwave-safe bowl, melt 1/2 cup of unsalted butter, and allow it to cool.
Pour 2 cups all-purpose flour into a large bowl, and whisk in 2 teaspoons baking powder and 1/2 teaspoon kosher salt. Set aside. In a medium bowl, add 3/4 cup of granulated sugar, the cooled butter, 1/2 cup of whole milk and 2 large eggs. Whisk the ingredients together.
Slowly add the liquid to the flour mixture, but don't overmix, as this causes bubbles in the batter. Gently fold in 1 1/2 cups of blueberries. Divide the batter evenly among the muffin cups. Sprinkle turbinado sugar on top of each.
Bake the muffins for 20 to 25 minutes. Test whether they're done by inserting a toothpick in the center and pulling it out. If the toothpick is clean, the muffins are done. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container.Learn more about Desserts