this is the same base i use for all muffins we bake up - lemon poppyseed, cranberry orange, chocolate chip, banana, raspberry lemon, and of course - fresh blueberry.

not only are these easy to make, but they bake up beautifully, and this recipe makes 12 substantial muffins that freeze well.

recipe from the new york times.

| ingredients |

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups fresh blueberries
clear sprinkles or turbinado sugar

| method |

preheat oven to 375 degrees and line a muffin tin with paper liners.

in a small bowl whisk together the flour, salt and baking powder.

in a medium bowl, cream the butter and sugar for a couple minutes until light and fluffy. add the eggs, beating after each addition and the vanilla and mix until thoroughly incorporated.

add 1/3 of the flour mixture to the butter/sugar mixture, then mix until combined. add 1/3 of the milk and beat until combined, then another 1/3 of the flour mixture, alternating with the milk and flour until all of the ingredients are fully incorporated. gently stir in the fresh blueberries, reserving a few.

spoon the mixture into the prepared muffin cups, filling each one 3/4 full. push your reserved blueberries into the top of the muffins for aesthetics, and sprinkle the tops with sprinkles or turbinado sugar. bake for about 30 minutes or until lightly golden brown and a toothpick inserted comes out clean.

remove muffins from the pan to a wire rack to cool. once at room temperature store by placing in a ziplock bag, and remove excess air with a straw. muffins will last about 3-4 days sealed at room temperature.