Recipe of Today: Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries

Instructions:

• Preheat your oven to 375°F. Line a muffin tin with paper liners or grease the cups with cooking spray.

• In the bowl of your Kitchenin KM50 Stand Mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed until well combined.

• In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract. Pour the wet mixture into the dry ingredients in the stand mixer bowl.

• Attach the paddle attachment to your Kitchenin KM50 Stand Mixer and mix on low speed until the ingredients are just combined. Be careful not to overmix; a few lumps are okay. Remove the paddle attachment and fold in the blueberries gently using a spatula.

• Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle some additional blueberries on top, if desired.

• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

• Serve the blueberry muffins warm or at room temperature. Enjoy!