Alright, I’m not gonna pretend like I’m Rachel Ray in the kitchen. But every once in a while I’ll find an old recipe from when I was kid to try to tackle for myself as an adult. This one for Blueberry muffins is pretty stellar, but most importantly- EASY. I don’t like to get too intricate in the kitchen- keep it simple baby! This is courtesy of my aunt who used to be a food editor. She claims this is the best.

Ali’s Blueberry Muffins

2 C Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 C Butter

1 1/4 C Sugar

2 Eggs

1/2 C Milk

2 C Blueberries, or more if you want! (if they’re frozen, don’t let them thaw out- gets too watery)

2 Teaspoons Sugar (before you put them in the oven on the tops!)

Cream butter and sugar together. Butter should be room temp- don’t put it in the microwave, it’s a bad move. Then add the eggs. The add the flour, salt and baking soda. Then add the milk, once that’s mixed in, gently fold in the blueberries (frozen or fresh). Put those bad boys in a muffin pan with cute little cups, then sprinkle sugar on the top. Bake at 375 for 22-27 min. 22 Should be perfect though!