Blueberry Muffins

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[{"selector":"#anim-4cf5305e-764a-4f54-aab5-fa59a219072f","keyframes":{"opacity":[0,1]},"delay":600,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] These homemade blueberry muffins are packed with 2+ cups of fresh or frozen blueberries. Includes tips for making TALL muffins!

Flour Sugar Baking Powder Salt Cinnamon Eggs Buttermilk Vegetable Oil Vanilla Blueberries INGREDIENTS

Mix all dry ingredients in a bowl. In a larger bowl mix wet ingredients together. Gradually mix dry ingredients into wet. Fold in blueberries. INSTRUCTIONS

Cover bowl and let batter rest for 15 minutes. Preheat oven to 425 degrees. Fill liners up to the top with batter. INSTRUCTIONS

Top with remaining blueberries and sugar. Bake for 7 minutes at 425ºF the lower to 350ºF and bake for 22-25 minutes. Enjoy! INSTRUCTIONS

Use buttermilk instead of regular milk. Allow batter to rest. Don't swap baking powder out with baking soda. Tips for Blueberry Muffins

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