Mmmmm warm blueberry muffins to go with your coffee in the morning! I love fresh blueberries, they offer so many possibilities, and they are packed full of antioxidants. Two of my favorite childhood books also share a love for blueberries and baking, Blueberries for Sal & Panda Cake . Two darling children's books to treasure. What is your favorite "food" children's book?
•Makes one dozen
1/2 cup (1 stick) of unsalted butter, softened. Plus more for your pan
2 cups of all purpose flour, plus more for pan
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
2 cups of fresh blueberries
1 cup of sugar
2 large eggs
1 Tbsp. vanilla
1/2 cup of milk
Preheat oven to 375˙ Generously butter your muffin pan and dust with flour. In a medium bowl, whisk together flour, baking powder, and salt. In a electric mixer fitted with a paddle attachment beat butter, sugar, on med/high until light and fluffy. About 3 minutes. Add eggs one at a time, beating until combined. Add vanilla. With your mixer on low add the flour mixture. Beat until just combined. Do not over mix. Add milk, again just mix until combined.
Fold blueberrues into your batter. Divide batter evenly among muffin cups. Bake until muffins are golden brown. About 30 minutes. Serve warm.