Here is a recipe for Blueberry Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a muffin tin.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, cream together the butter and egg until light and fluffy. Beat in the vanilla extract.
Add the milk to the wet ingredients alternately with the dry ingredients, beginning and ending with the dry ingredients. Stir in the blueberries.
Fill the prepared muffin tin 2/3 full of batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before removing to a wire rack to cool completely.
For a richer flavor, use buttermilk instead of milk.
If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw them first and drain off any excess liquid.
To make the muffins ahead of time, simply bake them according to the instructions and then let them cool completely. Store them in an airtight container at room temperature for up to 3 days.