blueberry muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 2 tablespoons milk

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Gently fold in the blueberries.
7. Fill muffin cups 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• For best results, use room temperature ingredients.
• Do not overmix the batter, or the muffins will be tough.
• If using frozen blueberries, thaw them completely and drain off any excess liquid.
• Store leftover muffins in an airtight container at room temperature for up to 3 days.
• For extra fluffy muffins, separate the eggs. Beat the egg whites until stiff peaks form, then gently fold them into the batter at the very end.