Blueberry Muffin Recipe

2 lb butter, softened
16 cups flour
1 tablespoon plus 1 teaspoon kosher salt
8 cup granulated sugar
16 large eggs
4 cup milk
3 tablespoons plus 1 teaspoons baking powder
20 cups blueberries, toss with flour
3 tablespoons vanilla
2 tablespoons lemon zest
2 tablespoons coarse sugar mixed with a few gratings of fresh nutmeg to top the muffins

Pre-heat the oven to 325 degrees
Cream the butter and sugar in a mixing bowl until light and fluffy
Add the two eggs and vanilla
In a second bowl, combine the flour, baking powder & salt.
Stir in the mashed blueberry
Alternate adding the dry mixture with the milk into the butter mix until combined. Do not over mix.
Gently fold in the remaining whole berries.
Scoop into a prepared muffin tin.
Top with coarse sugar & nutmeg mixture

Bake for 20-25 minutes until tester comes out free of batter.
Let cool in pan.