This recipe makes a great muffin batter that works well with a variety of fruit
- ⅔ cups butter melted
- ⅔ cup granulated sugar
- ⅔ cup milk room temperature
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 1 ½ cups fresh blueberries
Preheat oven to 400ºF
Line muffin pan with paper liners
In large bowl whisk together flour, baking powder, cinnamon and salt.
In medium bowl , using a whisk combine together butter, sugar, milk, egg and vanilla.
Gently stir blueberries into butter mixture.
Using a spatula fold butter mixture into flour mixture.
Don’t over mix, just until combined!
Divide batter equally into muffin tin.
Bake until tops are golden brown 15-17 minutes.
Let cool in pan 15 minutes before transferring to wire rack.
Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 151mg | Potassium: 160mg | Fiber: 1g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 1.8mg | Calcium: 70mg | Iron: 1.1mg