Blueberry Muffins

1/2 cup (1 stick) butter, softened
1/2 cup cane sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 cup half and half or whole milk
1 pint blueberries
1-2 tablespoons turbinado sugar
Sea salt

1. Heat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners or spray well with cooking spray.
2. Cream the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Stir the flour, salt and baking powder together, then add to the creamed mixture alternately with the half and half. Fold in the blueberries
4. Distribute batter evenly among cups. Sprinkle the tops with turbinado sugar and a pinch of sea salt. Bake for about 35 minutes or until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
5. Let cool a couple minutes and remove muffins from pan. Let them cool on a wire rack for 30 minutes before devouring.