Blueberry Muffins

Nothing gets you going in the morning like a fresh out of the oven batch of blueberry muffins.

You can use either fresh or frozen blueberries in this recipe.

Blueberry Muffins

2 cups flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/3 cup melted butter

1/2 teaspoon vanilla

1-1/2 cups blueberries, fresh or frozen

Combine dry ingredients- flour, sugar, baking powder, salt- and mix.  Beat eggs with milk, butter, and vanilla.  Pour over dry ingredients and mix with a fork until dry ingredients are moistened.  Fold blueberries into batter.  Fill greased or lined muffin tins 2/3 full.  Bake at 400 degrees for 20 minutes or until a light golden brown.

Notes:  I like to bake my muffins in liners - this way I know they won't stick.  It's also makes them easier to freeze.  I place any leftover muffins onto a baking sheet and then place them in the freezer.  Once they are frozen (an hour or two later), place them into a freezer baggie, pushing out any air before closing.

Perfect for a snack or breakfast next week.

STEP-BY-STEP

 Into a large bowl, mix together flour, sugar, baking powder, and salt.  

 In a smaller bowl, I just use my glass measuring cup, measure 1 cup milk, then add melted butter, vanilla, and two eggs.  Beat well.

 Now pour the milk mixture over the dry ingredients.  Mix with a fork until dry ingredients are moistened.  

Too much mixing will create a tough muffin.

 Gently fold the blueberries into the batter.

 Fill greased or lined muffin tins 2/3 full.  Bake at 400 degrees for 20 minutes or until a light golden brown.