The best part about the middle of May and the beginning of June is blueberry season. We use to go blueberry picking every year which lead to so many wonderful baked good using blueberries. One of those recipes was blueberry muffins. The photo of the blueberry muffins you see here is from when we use to live next to one of Canada’s largest blueberry farms. We made these muffins at the peak of blueberry season and even started to grow a small blueberry bush in our garden.
- 2 ¼ Cups All-Purpose Flour
- 4 Teaspoons Baking Powder
- 1 ½ Cups White Sugar
- 1 Cup Milk
- 2 Eggs
- ¼ Cup Salted Butter
- 1 Teaspoon Vanilla Extract
- 2 Cups Fresh Blueberries
Preheat oven to 375F°/190C°. Grease muffins tins, or line cups with paper liners.
In a stand mixer, mix together all dry ingredients until well combined
Add in all wet ingredients to the dry ingredients and mix until well combine and batter is formed
Next gently fold in blueberries making sure not to break them open.
In a cupcake tin lined with cupcake cups measure one to two ice cream scoopes full of batter and pour into cups.
Bake for 25 minutes or until golden brown and enjoy