Blueberry Muffins

My favorite breakfast treat in the summer is a blueberry muffin made with freshly picked berries. There is something about them that brings a sense of comfort and nostalgia when making them. When I was growing up, I remember being awoken by the smell of freshly baked blueberry muffins, it was much easier to get up on those days. I love spreading lemon curd on these muffins, the lemon compliments the blueberries perfectly.

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

1 stick butter, room temperature

2 eggs

1 teaspoon vanilla

½ cup milk

2 ½ cups blueberries

Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin liners or grease the pan.  In a medium bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of an electric mixer, beat sugar and butter until smooth, about 1-2 minutes. Add in the eggs and vanilla and mix until smooth. Then add in half the milk and half the flour mixture and combine. Mix in the remaining milk and flour mixture until smooth. Fold in the blueberries using a spatula to incorporate into the batter. Scoop the batter into the muffin cups and bake 25-30 minutes, until lightly golden brown.

Makes 12 muffins