Got blueberries? Get baking!

I absolutely love grocery shopping (Whole Foods is like the Disneyland of grocery stores).   I’ll often get carried away with the magic of the grocery store, buying way more food than I can actually eat.   Baking is certainly the perfect way to use up fruits and veggies before they go bad!   I freeze a lot of baked goods to have on hand for last-minute meetings, gatherings, and parties.   Everyone loves a good blueberry muffin at an early morning meeting… and Grand Central has the best recipe.



Blueberry Muffins
3 C. flour
¾ C. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. fresh blueberries
4 eggs
¾ C. European unsalted butter, melted and slightly cooled
1 tsp. vanilla extract
1 C. buttermilk

1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Add the blueberries and toss gently until coated with the dry ingredients. Make a well in the center.
3. In a medium bowl, whisk the eggs, butter, vanilla, and buttermilk. Then pour the wet mixture into the well of the flour mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Be sure to scrape the bottom and sides of the bowl gently. Stir only until just combined (the less you stir, the fluffier your muffins will be).
4. Scoop the batter into the muffin tin, filling each cup about ¾ full. Bake at 350 degrees for 45 minutes, or until golden brown and round. A cake tester should come out clean.