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.
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
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.
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.