Blueberry Muffins!

I am sad. My camera batteries are dead. :/

But, I baked some BLUEBERRY MUFFINS...which were mostly devoured by my two-year old. lol. They were very moist and tender.

Here is the recipe, from the Good Home Cookbook, edited by Richard J. Perry.

Blueberry Muffins

2 c. AP flour
2 tsp. baking powder
1 tsp. salt
1/4 c. (1/2 stick) butter, softened
1 c. sugar
2 large eggs
1/2 c. milk
1 tsp. vanilla extract
2 c. (1 pint) fresh or frozen blueberries

Preheat the oven to 350 degrees F. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups.

Stir together the flour, baking powder, and salt in a medium bowl. Set aside.

Beat the butter and sugar in a medium bowl until creamy and light. Beat in the eggs, one at a time, then beat in the milk and vanilla extract until well combined. Add the flour mixture and stir until moistened. Fold in the berries.

Divide the batter evenly among the muffin cups.

Bake for 25 to 30 minutes, until golden brown.

Cool for 10 minutes, remove from the pan, and cool briefly on wire racks. Serve warm or cooled.