blueberry bounty

One of my favorite things about summer is abundance and affordability of blueberries at my local market. One of my least favorite things is buying too many blueberries and realizing that there is no way I can eat all of them before they go bad. My solution? Make muffins!

These are great for breakfast, and they also freeze very well.

Blueberry Muffins

adapted from allrecipes.com

Ingredients:

2 cups fresh blueberries

2 1/4 cups all-purpose flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup salted butter, softened

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 cup milk

Directions:

Preheat oven to 375 degrees. Grease muffin tins, or line cups with paper liners.

Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.

In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl, cream butter, sugar, eggs, and vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 35-40 minutes or until toothpick inserted in center comes out clean.

Makes 1 1/2 dozen muffins.