Sarah made super moist, super fruity Blueberry Muffins for the SFL Food Swap. I had to double swap with her because my kids LOVED these muffins. She was kind enough to give up her recipe. THANKS!!!
2 large eggs
1/2 cup of unsalted butter
3/4 cup of brown sugar
1/2 teaspoon vanilla extract
2 cups unbleached white flower
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of fresh or frozen blueberries
preheat oven to 350
Mix eggs, butter, sugar and vanilla. Roll the blueberries in sugar and add them to the eggs mixture.
In a separate bowl, sift the flour, baking powder and salt together and combine the with wet ingredients, but be careful not to overmix.
Spoon batter into standard muffin tins and bake for 20 to 25 min until puffed and golden brown.