Chocked full of blueberry love, these muffins are a cinch to make and can also be baked and frozen for later!
24muffins
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Ingredients
6tablespoonbuttermelted
1.5cupsall purpose flour
⅓cupsugar
2 ¼teaspoonbaking powder
¼teaspoonsalt
⅔cupwhole milk
1egglightly beaten
1teaspoonvanilla extract
¾cupfresh blueberries
non-stick cooking spray
Instructions
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. 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. 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.