blueberry muffins

Ingredients

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

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 the flour, baking powder, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg and 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.
6. Gently fold in the blueberries.
7. Fill the muffin cups about 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.
• Don't overmix the batter; overmixing can result in tough muffins.
• If using frozen blueberries, do not thaw them before adding to the batter.
• Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to 2 months.