Blueberry Muffins
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- ½ cup butter, melted
- 2 eggs
- 1 cup of blueberries
- Preheat oven to 400°F.
- Line 16 muffin cups.
- Stir flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, butter, and eggs.
- Add flour mixture to wet ingredients.
- Fold in blueberries making sure not to smash them.
- Spoon batter into muffin cups, about ¾ths the way full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the pan cool for 5 minutes and then remove the muffins from the pan and let them finish cooling on a wire rack.
- Store in an air tight container. Last about 3-4 days.
- Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/blueberry-muffins/
3.2.1303