Simple Blueberry Muffins

Seriously, is there anything better than homemade blueberry muffins?! So sweet and fresh (not to mention DELICIOUS!) This recipe can be modified for all your health needs. You can swap the white flour for almond or coconut. Cane sugar for applesauce, and the eggs for bananas!

1/2 cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar (set to the side)

- Preheat oven to 375

- Cream butter and 1 1/4 sugar until light and fluffy

- Add eggs one at a time until fully beaten. Then add vanilla.

- Sift together flour, salt, and baking powder and add to creamed mixture. Alternate with adding milk.

-Crush 1/2 cups of blueberries with a fork and mix into the batter. Add the rest of the uncrushed blueberries and fold into the batter.

-Line 12 cup muffin tray with liners, and fill a little over half way with batter. With the sugar you set aside, sprinkle a little over each of the tops.

-Bake for 30-35 mins until the tops are golden brown

-Remove muffins from tin. Let cool for about 30 mins.