Blueberry Muffins

August means blueberry picking and there is nothing better than bringing home all of those berries and baking something delicious! These blueberry muffins are adapted from NYT Cooking recipe and are delicious! Perfect for breakfast at the lake.

Ingredients:

• 1/2 cup butter softened
• 1 and 1/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup almond milk
• 2 cups fresh blueberries
• 3 teaspoons sugar

Directions:

Preheat oven to 350 degrees. In a larger mixer, combine the butter, sugar, eggs, and vanilla. In a separate bowl, combine the flour, salt and baking powder and add slowly to the butter/sugar mixture. Add the milk slowly.

Using a spoon or fork, crush 1/2 cup of the blueberries and add to the batter. Slowly stir in the remaining 1 and 1/2 cups of blueberries.

Fill muffin liners with batter and sprinkle each with a pinch of sugar.

Bake 375 degrees for 30 minutes.