Melt the butter in a small bowl by microwaving 30-60 seconds. Set aside to cool but not re-solidify.
Preheat the oven to 375 degrees. Spray a mini muffin pan with non-stick cooking spray.
In a medium bowl, combine flour, sugar, baking powder and salt. Stir to combine.
In a small bowl, combine milk, egg and vanilla extract. Add the milk mixture to the dry ingredients. Add the melted butter. Stir to combine with out over mixing. Fold in blueberries.
Use a tablespoon or a small cookie scoop to fill each muffin well with batter.
Bake for 13 minutes or until a toothpick inserted comes out clean.
Allow to cool before removing from the muffin tin.
These can be baked and frozen for later. Bake, cool and place in an airtight container or ziplock baggie. Freeze for up to 3 months.Be sure to generously grease your muffin tin.Optional: You can sprinkle the tops with a little more granulated sugar before baking if you want.
Notes
These can be baked and frozen for later. Bake, cool and place in an airtight container or ziplock baggie. Freeze for up to 3 months.Be sure to generously grease your muffin tin.Optional: You can sprinkle the tops with a little more granulated sugar before baking if you want.