Big, Bakery Style Blueberry Muffins packed with flavor and blueberries! You'll love these freezer friendly breakfast bites!
1 cup milk
1/4 cup vinegar
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter, melted
2 large eggs
1 Tbsp vanilla
1 1/2 cups blueberries (fresh or frozen)
Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.
In a small bowl, pour the milk and vinegar together. Set aside.
In a large bowl, Combine the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.
Fold in the blueberries.
Fill each muffin cup in the muffin tin to be completely full (about a heaping 1/4 cup).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF (without removing the muffins) and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
These are delicious for 1-2 days, or freeze for later!
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