Its been a while since I’ve posted a recipe!😳 Sophia just registered for preschool, ended her early intervention therapy, and will be getting her fall therapy schedule soon! It’s been a crazy few weeks.
But I thought that I would share the perfect blueberry muffin recipe, to get you through the weekend😉
These are moist, and perfectly sweet. You will want to eat one right after the other (which my husband may have done lol)
*these were inspired by Paula Dean’s recipe
1/2 cup butter, softened
1/2 cup milk
1 tsp vanilla extract
1 1/4 cups white sugar
1/2 tsp salt
2 tsp baking powder
2 heaping-ish cups all purpose flour
2 1/2 cups blueberries ( I used frozen, but you can also use fresh!)
Preheat oven to 375°F
Line muffin tin with cupcake liners
With a hand mixer, or in a stand mixer, beat sugar and butter, until light and fluffy.
Add eggs in one at a time, add vanilla
In separate bowl mix dry ingredients together
Add dry ingredients in to the mixing bowl, alternating between milk and dry imgredients, until fully incorporated.
Don’t over mix!
Use spatula to fold in blueberries.
Scoop batter into liners with an ice cream scoop, sprinkle some more white sugar on top.
Bake for about 30 minutes, or until golden brown, and toothpick come out clean when inserted in the middle.
*note I live at about 5000ft, if you are at lower elevation, I suggest turning down the heat to 350°F and leveling off flour