BLUEBERRY MUFFINS
These are so moist and just cram packed with fresh blueberries, so good! I will also suggest you try them with fresh strawberries when their in season, yummy.
Provided by Lauren Perkins-Boyd
Categories Muffins
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400. Grease a standard size miffin tin, set aside.
- 2. In a medium bowl combine flour, sugar, baking powder and salt.
- 3. In a large bowl beat togther milk, egg, butter and vanilla until the egg is broken down.
- 4. Add the flour mixture to the milk mixture stirring with a wooden spoon until just moistened.
- 5. Fold in blueberries. Fill muffin tins almost to the top and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- 6. Let them cool slightly in the pan then remove and either serve warm or transfer to a cooling rack to cool completely.
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