Blueberry Muffins

It's blueberry picking time here on the homestead. That means it is also time for homemade muffins chocked full of fresh tasty berries! These muffins are very moist and dense. Let cool completely before removing from pan. If there are any leftover, wrap individually in saran wrap, toss in the freezer for a quick breakfast on busy mornings.

Rinse 2 cups fresh blueberries. Drain well and toss with 2 tbsp. flour. Set aside. Grease a 12 cup muffin pan. Preheat oven to 350*.

Blueberry Muffins:
Stir together:
2 rounded cups of flour
1 cup sugar
1 tbsp. baking powder
1 tsp salt
Add:
1 stick butter, melted
2 eggs lightly beaten
2 tsp. vanilla
3/4 cup milk
Mix by hand. Fold in blueberries. Divide batter evenly between cups. Sprinkle with cinnamon sugar mixture if desired. Bake for 25 minutes or until brown and firm to the touch. Enjoy!