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February 8, 2019

What’s Fresh with Beth Irons: Easy Blueberry Muffins


2 Cups All Purpose Flour (spooned and leveled)

3/4 Cup Granulated Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cup Milk

2 Large Eggs (room temperature is best)

1 Teaspoon Vanilla Extract

1/2 Cup Butter, Melted and cooled slightly (1 Stick)

2 Cups Blueberries (Fresh or Frozen)



  1. Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a 2-3 cup liquid measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.
  5. Gently fold the blueberries into the batter.
  6. Fill the muffin cups up to the top with batter. Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.

From thesaltymarshmallow.com