2 cups fresh or frozen blueberries (fresh bananas and peaches are also good!)
Instructions
Preheat oven to 375°.
Lightly spray muffin tin with nonstick cooking spray.
In a large mixing bowl, mix the dry ingredients (sugar, baking powder, baking soda, salt).
In another bowl, whisk together milk, eggs, and oil.
Add the milk mixture to the dry ingredients and mix on low speed (or by hand) until well combined.
Gently fold in fruit.
Fill muffin cups ¾ full for a smaller muffin or fill to the brim for a café-style muffin top.
(Optional) Sprinkle the tops of each muffin with just a little granulated sugar. This will give the muffins a sweet and crispy top and really adds to the flavor.
Bake muffins at 375° for about 25 minutes.
Remove muffins from tin and let cool on a wire rack.
Serve warm or at room temperature with butter or jam.
Muffins can be frozen in an air tight container and warmed in the microwave or toaster oven.
Recipe by Bloom Where He Plants You at https://bloomwhereheplantsyou.com/2013/07/blueberry-cafe-muffins/