Blueberry Muffins

This past weekend we cooked a whole bunch - biscuits and gravy, roasted chicken, burrito bowls... So I was thinking about initially doing something sweet this week but shifted my mind to something a bit healthier - blueberry muffins. These will be nice for the week and even nicer, warm.

Blueberry Muffins

Original Recipe on King Arthur Flour

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yields 12ish muffins (made a bit more so mini muffins for testers!) 

Ingredients:

8 tbsp butter (room temperature)

1 cup sugar

2 eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

2 cups flour

1/2 cup milk (I used 2%)

2 1/2 cups blueberries (I used frozen so, rinsed and patted dry first)

1/4 cup sugar for topping (I had leftover vanilla sugar from the scones so, this was perfect with some additional granulated sugar!) 

Directions: 

1. Preheat oven to 375 and lightly grease 12-cup muffin tin (or line) 

2. In medium sized bowl, beat together sugar and butter until well combined.

3. Add eggs one at a time, scraping off the bowl and beating well after each addition

4. Beat in baking powder, salt, and vanilla

5. Add the flour alternating with the milk. Beating until combined.

6. Add blueberries to batter to combine and distribute (if using fresh and not frozen, you can mash in some) 

7. Scoop batter (I use an ice cream scoop) into the muffin tin.

8. Sprinkle with sugar (about 1 tsp/muffin)

9. Bake muffins for 30 minutes or until golden brown/toothpick comes out clean.

10. Remove from oven and cool.

11. Enjoy!