Blue Ribbon Blueberry Muffins
Bursting with blueberries and a perfect berry topping! They're just like your grandma makes. But even better.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp cinnamon
- 1/2 cup butter one stick. Make sure it's softened.
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup milk
- 2 1/4 cups fresh blueberries can also use frozen, but fresh are so delicious! You could also sub a different fruit like strawberries if that's what you have on-hand.
Preheat oven to 375 degrees. Spray your muffin tin with non-stick spray and line it with liners.
Whisk the flour, cinnamon, baking powder, and salt in a mixing bowl.
Beat the sugar and butter together for about 2 minutes. Once combined, add the eggs one at a time, making sure to beat well after each one. Then add the vanilla and almond extracts.
Gradually combine the dry mixture into the wet one, making sure to mix well after every cup or so. Add the blueberries to the batter and gently fold them in with your spatula.
Bake for about thirty minutes until golden.
Enjoy warm with a little bit of butter, or make-ahead and freeze for up to 3 months. Enjoy!
Calories: 180kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 299mgPotassium: 73mgFiber: 2gSugar: 3gVitamin A: 309IUVitamin C: 3mgCalcium: 69mgIron: 1mg