Blueberry Muffins ๐Ÿง:

Ingredients ๐Ÿง
โ€“ 1 1/2 cups all-purpose flour ๐ŸŒพ
โ€“ 1/2 cup granulated sugar ๐Ÿฌ
โ€“ 2 teaspoons baking powder ๐ŸŒŸ
โ€“ 1/2 teaspoon salt ๐Ÿง‚
โ€“ 1/2 cup unsalted butter, melted ๐Ÿ’ง
โ€“ 1/2 cup milk ๐Ÿฅ›
โ€“ 2 large eggs ๐Ÿฅš
โ€“ 1 teaspoon vanilla extract ๐ŸŒฟ
โ€“ 1 cup fresh or frozen blueberries ๐Ÿซ
โ€“ 2 tablespoons all-purpose flour (for coating the blueberries) ๐ŸŒพ

Preparation ๐Ÿณ

1. Preheat Oven: Preheat your oven to 375ยฐF (190ยฐC). Line a muffin tin with paper liners or lightly grease the cups. ๐Ÿ•’๐Ÿ”ฅ

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. ๐ŸŒพ๐Ÿฌ๐ŸŒŸ๐Ÿง‚

3. Mix Wet Ingredients: In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. ๐ŸŒฟ๐Ÿ’ง๐Ÿฅ›๐Ÿฅš

4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick. ๐Ÿง

5. Add Blueberries: Toss the blueberries with 2 tablespoons of flour to coat them. Gently fold the blueberries into the batter, being careful not to overmix. ๐Ÿซ๐ŸŒพ

6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. ๐Ÿง

7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. ๐Ÿ•’๐Ÿ”ฅ

8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy! ๐Ÿ˜‹๐Ÿฝ๏ธ