Blueberry Muffins

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!!!

Here they are all cut up for sampling at the SFL Food Swap


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.

Then enjoy!

Gallery | This entry was posted in Baked Goods, Breakfast, Recipes. Bookmark the permalink.

One Response to Blueberry Muffins

  1. I’m a really bad baker but these sound fool proof and so yummy!!! I had 2 in the car right after the swap and shared the rest with a friend for breakfast the next day.

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