Overflowing Blueberry Muffins

Ingredients: 
1 ¼ cups all-purpose flour (I used our gluten free blend)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup whole milk, at room temperature
¼ teaspoon vanilla extract
½ cup+ 2 teaspoons white sugar
4 Tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 cup frozen blueberries, brought to room temperature
Canola oil/Margarine

Instructions:
1. In a medium bowl, whisk together the flour, baking powder, and salt. In a small liquid measuring cup, whisk together the milk and the vanilla.
2. In the bowl of a stand mixer, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg.
3. With the mixer still on low, add the the dry ingredients in three equal parts, alternating with the wet ingredients in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. 4. Add half of the blueberries to the batter and increase the mixer speed to high for 5 to 10 seconds to encourage the berries to release their juices even more. Immediately reduce the mixer to low and add the rest of the berries, mixing until incorporated evenly throughout the batter, another 30 seconds.
5. Cover the bowl and let the batter rest at room temperature for 1 hour.
6. Position a rack in the center of the oven and preheat the oven to 400°F. Prepare a muffin tin by spraying the inside and border of every other cavity in the muffin tin generously with cooking spray. But note that you’ll only need to prep 4 cavities total—there’s no need to spray the other ones! If you’re using a standard muffin tin, position the pan so that its short side faces you and prep the center cavity of the top row, the outer two cavities of the second row, and the center cavity of the third row.
7. Scoop 6 tablespoons of the batter into each of the four cavities. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1/2 teaspoon of granulated sugar each. Pour warm water into the outer cavities of the muffin tin, filling them at least ⅔ of the way up.
8. Bake for 22 to 24 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached. 
9. Cool the muffins in their muffin tin for 15 minutes, then use an offset spatula to run underneath the edges of the blueberry muffin tops to prevent them from sticking in the pan. Be careful to just run the offset spatula under the edges—you don't want to accidentally cut into the muffin bottom and decapitate the muffin from its top!
10. After unsticking the muffin tops, keep cooling the muffins in the tins completely to room temperature. Wait until they are cooled completely before turning them out of the pan. Run the offset spatula underneath each muffin top once more and gently tilt the muffin upwards to turn it out of the pan, lifting each one from its base.
9. Enjoy!

Source: Hummingbird High