The best thing about this recipe is you already have most of the ingredients in your kitchen! Just go to the grocery to get fresh blueberries and you're all set! Makes 15 regular muffins or 10 large muffins
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh blueberries, (may use frozen)
2 tablespoons sugar, for topping
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 25-30 minutes, or until lightly browned.
I used foil pans and paper cups but a regular pan (greased) would work. I love how the sugar makes the top sparkly! These muffins are great for breakfast or a snack perfect for when blueberries are in season...enjoy!
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh blueberries, (may use frozen)
2 tablespoons sugar, for topping
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 25-30 minutes, or until lightly browned.
I used foil pans and paper cups but a regular pan (greased) would work. I love how the sugar makes the top sparkly! These muffins are great for breakfast or a snack perfect for when blueberries are in season...enjoy!
