After four days making the cranberry muffin, I decided to bake more muffins as I was almost good at making them. So I continued with the same except with a slight change on a couple of ingredients. It still turned out well.
3 cups all-purpose flour
3 teaspoons baking powder
1 cup raw sugar
½ cup light brown sugar
½ teaspoon salt
2 large eggs
1 1/8 cups milk (of your choice)
¾ cup unsalted butter, melted
1 teaspoons pure vanilla extract
1½ cups fresh blueberry, rinsed and drained well
Preheat oven to 400°F. Line 2 12-muffin cups pan with cupcake liners or grease the muffin pans with canola/vegetable/corn oil or spray oil. Toss the fresh blueberries with some remaining all-purpose flour in the mixing bowl, set aside for later use.
Combine all purpose flour, baking powder, raw sugar, light brown sugar and salt in a mixing bowl. Add butter and combine well. Whisk eggs, vanilla extract and milk in another mixing bowl. Gradually pour the egg mixture into the flour mixture and stir until just combined and batter looks lumpy. Fold the floured blueberries into the batter.
Spoon the batter into the lined muffin cup to ¾ full. Sprinkle raw sugar on top of each muffin. Transfer the muffin pan to the preheated oven and bake for 18-20 minutes or until a cake tester inserted into center of the muffin and if it comes out clean, it is done.
Remove from oven and let them sit for 3 minutes in the muffin pan; and then transfer to a wire rack and cool down for 8-10 minutes.