Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

yield: 12 MUFFINSprep time:15 MINUTEScook time:18-20 MINUTES

Big, Bakery Style Blueberry Muffins packed with flavor and blueberries! You'll love these freezer friendly breakfast bites!

INGREDIENTS:

1 cup milk
1/4 cup vinegar
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter, melted
2 large eggs
1 Tbsp vanilla
1 1/2 cups blueberries (fresh or frozen)

DIRECTIONS:

1. Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.

Roman";"> In a small bowl, pour the milk and vinegar together. Set aside.

3. In a large bowl, Combine the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.

4. Fold in the blueberries.

5. Fill each muffin cup in the muffin tin to be completely full (about a heaping 1/4 cup).

6. Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF (without removing the muffins) and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

7. These are delicious for 1-2 days, or freeze for later