Blueberry Muffins

Ingredients:
1. Unsalted Butter – 1 stick/1/2 cup, 113 gm
2. All purpose flour – 2 cups, plus more for the pan
Baking powder – 1 1/2 tsp
Salt – 1/2 tsp
3. Blueberries – 2 cups, fresh/frozen
4. Sugar – 1 cup
5. Eggs – 2 , large
6. Vanilla essence – 2 tsp
7. Milk – 1/2 cup


Preheat oven to 375 F/180 degree. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess. In a medium bowl, sift together the flour, baking powder and salt. Toss the blueberries with 1/2 tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.

Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time,beating until combined. Mix in the vanilla essence.

With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula fold in the blueberries. Divide the batter evenly among the prepared muffin cups.

Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Let it cool for sometime. Serve warm or at room temperature.