Recipe adapted from Food.com’s Sweetest Blueberry Muffins.
- 1/2 cup butter, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour (or Bob’s Red Mill 1-to-1)
- 1 cup milk
- 21⁄2 cups fresh or frozen blueberries
Cream butter, add sugar, then eggs. When fluffy add vanilla, baking powder and salt. Alternate flour and milk. Fold in berries.
Bake in buttered muffin tins at 375ºF for 15-20 minutes. Makes 24 medium sized muffins.
We think any firm bits would work nicely, raspberries, strawberries, chocolate chips…