These are the best muffins of all time! My friend Lisa brings me quarts of fresh frozen blueberries every year, and I make these yummy muffins until the blueberries run out. Of course, either fresh or frozen blueberries will work in these muffins. This is a classic choice for breakfast; serve with a fresh cup of coffee.
Recipe information
Yield
makes 18
Ingredients
2
3
1
1
1
1
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Place paper liners in an 18-cup mini-muffin pan.
Step 2
Sift the flour with the sugar, baking powder, salt, and cinnamon into a large bowl. Make a well in the center of the flour mixture. Add the melted butter, milk, eggs, and vanilla, and stir just enough to moisten the flour. Gently fold in the blueberries.
Step 3
Spoon the batter into the lined muffin pan. Bake for 25 minutes, or until a toothpick inserted in a muffin comes out clean.