While I was in Buffalo, I visited one of my most favorite stores, Williams-Sonoma...sigh. I could spend hours there. If only I had that million dollar inheritance, I could afford a lot more there too. I did splurge on the trio of vanilla. For years I have used the Madagascar Bourbon, and I really love the taste of it. For today, I chose the Tahitian vanilla. It pairs nicely with fruit items or non-baked foods, such as whipped cream.
For the muffins, I bet you have all the ingredients in your pantry and freezer. It is really simple, but that is why this recipe is so nice. The blueberries and vanilla really have a chance to shine.
recipe (12 muffins)
2 c. flour
1/2 c. packed brown sugar
1 tbsp. baking powder
1/8 tsp. salt
6 tbsp. melted butter, cooled
1 c. milk
1 c. frozen blueberries
1 tsp. vanilla
Preheat your oven to 400 degrees. Spray a standard muffin tin with non-stick baking spray. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. In a large measuring cup whisk together milk, eggs, and vanilla. Make a well in the dry ingredients and slowly pour in milk mixture. With a spoon or spatula, carefully mix batter until just combined. Fold in blueberries.
Scoop batter into the muffin tin. Fill about 3/4 full. Bake for 18 to 20 minutes. Allow to cool on a rack.