Breakfast is my favorite meal when it involves something hot out of the skillet or warm out of the oven.  A classic blueberry muffin makes a great breakfast or snack.

There are a bazillion “best muffin ever” recipes out there, which usually involve something I don’t have in my fridge.  Sour cream?  Nope, used that up on taco night.  Buttermilk?  Rarely stocked.  This is a no-fuss, delicious blueberry muffin recipe!  Raspberries or blackberries would be great, too!

Makes 12 muffins.

-6 Tablespoons Butter
-1 1/2 Cups Flour
-1/3 Cup Milk
-1 Large Egg
-1 Egg Yolk
-1/2 teaspoon Vanilla Extract
-3/4 Cup Sugar
-1 1/2 teaspoons Baking Powder
-1/2 teaspoon Salt
-1 Cup Blueberries

Preheat oven to 375F and move an oven rack to the upper 1/3 of the oven.

Melt butter in a medium saucepan on medium-low heat.
When butter is melted, remove from heat and whisk in milk, egg, egg yolk, and vanilla.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Slowly pour the wet ingredients into the flour mixture.

Mix together until the batter forms.  Be careful not to over mix.

Sprinkle the berries into the batter.

Gently fold the berries in.

Using a spoon, fill lined muffin tins with batter, almost all the way to the top.

Optional:  sprinkle a little sugar on top.
Bake for 18-20 minutes, until golden and a toothpick comes out clean.

Serve warm out of the oven, or at room temperature.