Williams-Sonoma Big Blueberry Muffins

8 tablespoons (1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Remove the pan from the heat and set the butter aside to cool.

Preheat an oven to 375. Line a standard 12-cup muffin pan with paper liners.

In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.

In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.

Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.

Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.

Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. Let the muffins cool at least 15 minutes before removing them from the pan.

Makes 12 muffins