A delicious way to start your family’s day! These light, fluffy blueberry muffins are always welcome at my breakfast table!
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup milk
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
1 tablespoon all-purpose flour
1. Preheat oven to 400 degrees F. Grease or coat with cooking spray, 15 muffin cups.
2. In a large bowl, cream together the butter and sugar until smooth. Add the egg, milk and vanilla until well blended. In a small bowl, combine the 1-3/4 cups flour, baking powder and salt; stir into the batter just until moistened.
3. Toss the blueberries with the remaining 1 tablespoon flour to coat; fold into batter. Spoon batter into muffin cups, filling about 2/3 full.
4. Bake in preheated oven for 15 minutes or until tops spring back when lightly pressed. Serve warm. Makes 15 muffins.