I found a local farmers market tucked away behind store fronts on a local highway. On my way home from the gym today I caught a glimpse of the sign and went on a journey to check out this hidden gem. As I walked inside I was in produce heaven with beautiful fruits and vegetables at ridiculously low prices. On my way out, I picked up some blueberries and decided to make some blueberry muffins. I love muffins but I don’t enjoy when breakfast muffins are dense and feel like they weigh me down. These muffins are perfect for breakfast and snacking. They are light, airy, fresh and just the right amount of sweet. They will definitely become part of my recipe repertoire.
Makes 18 Muffins
1/2 Cup unsalted butter, melted and cooled 2 Eggs 1/2 Cup whole milk 2 Cups all-purpose flour 3/4 Cup sugar 2 Teaspoons baking powder 1/2 Teaspoon salt 2 Cups fresh blueberries
To make blueberry muffins:
Source| Adapted from Taste of Home