Homemade Blueberry Muffins

This recipe is based on the basic muffin recipe from the NYS Wine & Culinary Center.

2 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
1 cup milk
6 Tablespoons melted butter
1 teaspoon vanilla
2 cups fresh blueberries
cinnamon sugar*

Preheat the oven to 425 F
Line cupcake pan with 12 cupcake papers

In a large bowl, whisk together the dry ingredients (flour, baking powder and salt)
In a small bowl, whisk the eggs then add the sugar and whisk briskly to mix.
Add the milk, melted butter and vanilla to the egg mixture and whisk to blend.

Add the wet ingredients to the flour mixture, and mix together with a few light strokes, just until the dry ingredients are almost all moistened.
Add the blueberries, then mix them in using a rubber spatula, and only mix until ingredients are all moistened. Batter will be lumpy - do not over-mix.

Spoon batter into muffin cups and sprinkle cinnamon sugar on top of each muffin.

Bake about 12 minutes - until a toothpick inserted into 1 or 2 of the muffins comes out clean.
Let cool for 2 to 3 minutes before removing from the pan.

Delicious warm!

*Cinnamon sugar: mix 1/4 cup sugar with 1 teaspoon of cinnamon.