Blueberry Muffins

Fresh or frozen blueberries are used to make tender blueberry muffins that are delicately sweetened and flavoured with lemon zest, vanilla, and cardamom. A delectable morning meal or snack. adapted to gluten-free.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Instructions

Preheat the oven to 375°F. Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.