Ingredients

• 2 cups all purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 2 large eggs 
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 2 1/4 cup fresh blueberries 

Directions:

• Preheat oven to 375 degrees and spray muffin tin or silicone muffin liners with cooking spray
• Whisk flour, baking powder and salt- set aside
• In an electric mixer, beat butter and sugar for 2 minutes
• Add eggs one at a time 
• Add vanilla
• Slowly add dry ingredients and alternate with milk until both are incorporated 
• Fold in blueberries with a spatula 
• Bake 20-25 mins until golden brown 

*Tip: add a tablespoon or two of flour into your blueberry bowl before adding them to the recipe. Roll the blueberries around a bit and then discard remaining flour. This keeps them from sinking in your muffin*

*Tip: add 1/4 scoop of blueberry free batter to the bottom of your muffin cups before adding the remaining mixture. This ensures there aren’t blueberries on the bottom of the muffin, which makes the muffin soggy on the bottom*