Blueberry Muffins

There's nothing fancy or frilly about this recipe. No unique or unusual ingredients to enhance the flavor or add pizzazz, but if all you want is a basic muffin recipe, this is the one. Besides the blueberries, all the ingredients are normal pantry items, which makes baking homemade muffins almost as easy as from a box... and they sure taste better.

Sorry I don't have a photo to accompany the recipe. All the muffins were devoured before I had a chance to snap a photo (so obviously they were a hit... or my family was just starving). In either case, this is a recipe I will use again.

1/2 cup butter
2 cups all-purpose flour
1-1/4 cups white sugar
2 eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups fresh blueberries (I used frozen berries.)

Preheat oven to 350 degrees. Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries. (As I added the frozen blueberries, the batter actually started to freeze. It made filling the muffin cups a little tricky.)

Fill muffin cups 2/3 full. Bake at 350 degrees for 25 to 30 minutes.

Servings: 24 muffins