Recipe for Muffins

INGREDIENTS

• Two cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup mild brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1 cup buttermilk (see notice beneath if you don’t have buttermilk)
• 2 giant eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and half of cups blueberries (fresh or frozen; if the usage of frozen, do now not thaw)
• For the Topping (Optional):
• 2 tablespoons granulated sugar
• 1/4 teaspoon floor cinnamon

INSTRUCTIONS

1. Preheat Oven and Prepare Muffin Pan:
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.
2. Mix Dry Ingredients:
In a giant bowl, whisk collectively the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract till nicely combined.
4. Combine Wet and Dry Ingredients:
Add the moist components to the dry ingredients, the usage of a spatula to fold the whole thing collectively simply till combined. Avoid over-mixing to stop hard muffins.
5. Add Blueberries:
Gently fold the blueberries into the batter.
6. Fill Muffin Cups:
Divide the batter evenly amongst the organized muffin cups, filling every about 3/4 full.
7. Add Topping (Optional):
If using, combine the sugar and cinnamon for the topping and sprinkle over the pinnacle of every muffin.
8. Bake:
Bake for 5 minutes at 425°F (220°C), then, preserving the truffles in the oven, decrease the temperature to 350°F (175°C) and continue baking for an extra 18-20 minutes, or till a toothpick inserted into the middle comes out smooth or with a few moist crumbs.
9. Cool:
Allow the truffles to cool in the pan for 5 minutes, then switch them to a wire rack to cool completely.
Enjoy your home made Blueberry Muffins, ideal for breakfast, as a snack, or any time you want a candy treat!

Enjoy.

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