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 & 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.