Blueberry Muffins

Ingredients

• 1 stick Unsalted Butter (1/2 cup / 113 gm)
• 2 cups All purpose flour (plus more for the pan)
• 1.5 tsp Baking powder
• 1/2 tsp Salt
• 2 cups Blueberries (fresh / frozen)
• 1 cup Sugar
• 2 large Eggs
• 2 tsp Vanilla essence
• 1/2 cup Milk

Instructions

1. 1

   Preheat oven to 375 F/180 degree. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess. In a medium bowl, sift together the flour, baking powder and salt. Toss the blueberries with 1/2 tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.

2. 2

   Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time,beating until combined. Mix in the vanilla essence.

3. 3

   With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula fold in the blueberries. Divide the batter evenly among the prepared muffin cups.

4. 4

   Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Let it cool for sometime. Serve warm or at room temperature.