To Die For Blueberry Muffins
Tags: Blueberry, Muffins, Breakfast, Dessert, Baking
Breakfast
These are the best blueberry muffins I've ever made. They are moist and delicious, and everyone who tries them asks for the recipe.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
Created by: David
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Instructions
- Preheat oven to degrees F (degrees C).
- Grease and flour (ounce) muffin cups, or line with paper liners.
- In a large bowl, cream together the softened butter and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- In three additions, alternately add the flour mixture and milk to the butter mixture, beating until just combined.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for to minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin cups for a few minutes before removing them to a wire rack to cool completely.
Recipe Notes & Tips
For best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.