In my family, our most favorite type of muffin, is a blueberry muffin. I do not know why, after the hundred’s of muffin varieties we try, we always end up picking the basic blueberry as our favorite. In the summer, during blueberry season, the kids and I head to the local pick farm and pick as many blueberries as we can. We come home and wash them up, and stick them in the freezer. Over the year, we use them in as many things as we can. Since we are already running low, we cannot wait for July to come around so we can pick some more!!!
1/2 cup butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 cup milk
2 cups blueberries (I used frozen, but fresh work too)
In a large bowl, combine the butter and sugar until smooth and creamy. Add in the eggs, vanilla, baking powder, salt, flour, and milk. Stir until just combined. Fold in the blueberries being careful not to over-mix, which can cause the batter to turn purple. Line a muffin tray with liners or grease. Scoop batter evenly into each cup. *The batter is thick, this is okay, use two spoons to scoop into muffin tins if preferred.
Bake in a preheated oven, 375, for about 20 minutes, or until slightly golden. Remove from oven and enjoy!!