Blueberry Muffins

Serve warm or at room temperature with a cup of coffee or tea.

Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

Variations:
Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a fresh, citrusy twist.

Vegan Version: Substitute the eggs with flax eggs and use non-dairy milk and butter.

Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the top of the muffins before baking for a sweet, crunchy finish.

FAQ:
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just toss them in flour and fold them into the batter without thawing them to prevent the batter from becoming too wet.

How can I make the muffins extra moist?
To make the muffins extra moist, be careful not to overmix the batter. Overmixing can result in dense muffins.

Can I add other fruits?
Yes, feel free to substitute blueberries with other fruits such as raspberries, blackberries, or chopped apples.