How to Make Blueberry Muffins

* 1 3/4 cups all-purpose flour

* 1 1/2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, softened

* 3/4 cup granulated sugar

* 2 large eggs

* 1 cup fresh blueberries

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the blueberries.

5. Divide the batter among the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the muffins cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Tips

* For a moist muffin, be sure to not overmix the batter. Just mix until the ingredients are combined.

* If you don't have fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them before using.

* You can also add other mix-ins to the muffins, such as chocolate chips, nuts, or dried fruit.

* Blueberry muffins are best when eaten the day they are made, but they can be made ahead of time. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.