Yummmy Blueberry Muffins with Dry Milk

Serving size: 12-15 muffins

Ingredients:

• 1⁄2 cup softened butter
• 1 1⁄4 cups Yummmy Brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1⁄2 teaspoon salt
• 2 teaspoons baking powder 
• 1⁄2 cup milk (mix 2 tablespoons of Yummmy Dry Milk with 1/2 cup of water)
• 2 cups blueberries, washed and drained

Equipment:
Muffin pan
Electric mixer
Small bowl
Big bowl
Spatula
Measuring cups & spoons
Muffin liners (optional)

Instructions:

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes

​Recipe from: La Romi Bakery