On-the-Go Blueberry Muffin Recipe
Serving Size / Yield
- 1 stick softened butter
- 1 C and 2 Tbs sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 C fresh or thawed frozen blueberries
- 2 C flour
- 1/2 C milk
- 1/4 tsp cinnamon
Preheat Oven to 375º
Fill muffin tins slots with paper cups
Add softened butter to bowl, then stir with whisk or mixer until smooth.
Add 1 cup of sugar, eggs, extract, baking power, and salt to bowl then mix. Smash 3/4 cup of the blueberries with flat implement, then mix into batter.
While whisking or slowly running mixer, incrementally add flour and milk, then mix. Drop remaining blueberries into batter by hand and stir in.
In a separate bowl, mix cinnamon with last of the sugar. Fill the paper cups three-fourths of the way with muffin batter, then sprinkle over with sugar-cinnamon mix.
Cook muffins for 30 minutes or until golden brown.
Remove, let cool, and serve.