I used to use only use fresh blueberries for muffins thinking that it’s the best. However, I realized that frozen blueberries are just as good or even better since the flavor is usually consistent and the berries are frozen at the peak of freshness. I usually have a frozen bag of some kind of berries so that I can make smoothies. Now, I don’t have to count on having fresh blueberries to make this delicious treat at any time.

You can easily substitute this recipe with any other kind of berry. Make sure to defrost your frozen berries in a colander and let the excess water drip out. For this recipe, I like to give the blueberries a little crush before adding to the batter. You can substitute the milk for any non-dairy milk of your choice. Sprinkle a little turbinado sugar, flax seeds, or hemp seeds on top of each muffin before baking for a little extra character.

Ingredients:

• 4 oz butter, softened ( I love Kerrygold Irish Butter. It has a rich flavor that really stands out)
• 1 1/4 cup sugar ( you can use 1 1/2 to 2 cups if you prefer it sweet. This recipe is light in sweetness)
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 3/4 cup milk or milk alternative
• 2 1/2 cups of fresh or frozen blueberries ( make sure to defrost and drain excess water if using frozen)
• 2 Tbsp of turbinado sugar, flax seeds, or hemp seeds for sprinkling on top of muffins

Steps:

1. Preheat oven to 375* F.
2. Cream the butter and sugar in a mixing bowl.
3. Add the eggs and vanilla and beat well.
4. Sift in the flour and baking powder. Add the salt and mix until well incorporated. Do not over mix.
5. Add the milk and add a little more if necessary. The batter will be thick, but still easy to stir and falls off a spoon.
6. Crush the blueberries. You don’t have to get them all. Then, gently fold them into the batter.
7. Line a 12 muffin pan with cupcake liners. You can also cut out parchment paper in 5″x 5″ pieces and shape them in. I like the parchment paper method because you can overfill the cups and it doesn’t spill over while baking.
8. Fill the muffin pan with the batter and sprinkle your choice of sugar or seeds before baking.
9. Bake for 30-35 minutes or until golden brown. Enjoy!