Contains eggs, gluten, and dairy.

Makes 2 dozen

You will need…

1/2 cup butter, softened (1 stick)

1 cup sugar

2 eggs

1 1/2 cup milk

1/2 tsp vanilla

3 1/2 cups flour plus 2 extra tbsp to go over the blueberries

5 tsp baking powder (1 tbsp plus 2 tsp)

2 cups blueberries (frozen works)

1 tsp salt

 

Directions:

 

Preheat the oven to 425 degrees F.

 

Line 2 dozen muffin tins with paper liners.

 

Cream the butter and sugar in an electric mixer fitted with the paddle attachment until light and fluffy.

 

Beat in eggs.

 

Beat in milk and vanilla. The mixture may curdle at this point.

 

In a separate bowl, stir together flour, baking powder, and salt.

 

Add the dry mixture to the wet mixture and run the electric mixer until the batter begins to come together. The batter will be lumpy. Do not over-mix. Remove the bowl from the mixer and finish mixing using a large wooden spoon.

 

Toss the berries with the 2 tbsp flour.

 

Add the berry mixture to the dough and stir just to combine. (Use the wooden spoon.)
Spoon the batter into the tins.

 

Bake at 425 until the muffins are golden brown, approx 25 min. Enjoy!