Lisa's Southern Kitchen

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Blueberry muffins is perfect to eat in the morning for breakfast or bunch to serve your family.

The Ingredients

• Self – Rising Flour

• Stick of Butter, softened

• 1 cup Granulated Sugar

• Fresh Blueberries

• Vanilla Extract

• Milk

• Eggs

• Salt

The Instructions

• Preheat oven to 350 degrees and greased a muffin pan with cooking spray.

• In a mixing bowl, mix flour, sugar and salt together. Then add in butter, vanilla extract, milk, and eggs one at time, mix well. Now add in the fresh blueberries, mix together until combined.

• Use a cookie scoop, scoop the batter into muffin tins.

• Bake for 30 minutes until lightly golden brown. Let it cool for 10 minutes and remove them from muffin pan into wire rack to cool completely. Serve.

How To Store

• To stored the muffins is at room temperature in an airtight container and it will last up to 4 days.

• To stored in the fridge is to place muffins in airtight container with paper towels it will help soak up excess moisture. Keep muffins in single layer and never stack it up, it will last up to 4 days.

• To stored the muffins in the freezer is wrap in tin foil or plastic wrap or airtight container and it will keep up to 3 months.

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Blueberry Muffins

These blueberry muffins are moist and flavored with fresh blueberries.

Ingredients:

• 2 cups Self-Rising Flour

• 1 cup Granulated Sugar

• 1/2 tsp. Salt

• 1 Stick Butter, softened

• 2 Eggs

• 1/4 cup Milk

• 2 tbsp. Vanilla Extract

• 2 cups Fresh Blueberries

Instructions:

Preheat oven to 350 degrees and greased a muffin pan with cooking spray.

In a mixing bowl, stir in the flour, sugar, salt, mix well. Add in the milk, butter and vanilla extract, add in the eggs one at time, stir well. Add in the blueberries, mix until combined.

Use a cookie scoop, scoop the batter into the muffin tin and bake for 30 minutes and let it cool for 10, remove them to a wire rack to cool completely. Serve.