Fruit or Vegetable Muffins

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Inspired (and then edited) by a recipe found in the New York Times 

1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries or any fruit/veg you want to use 

  1. Preheat the oven to 375.

  2. Cream the butter and sugar until light and fluffy.

  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.

  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

  5. Crush 1/2 cup blueberries with a fork and mix into the batter. Fold in the remaining whole berries.

  6. Line a 12-cup standard muffin tin with cupcake liners and fill with batter. Bake at 375 degrees for about 30-35 minutes. (if doing mini muffins, they usually take around 15-18 minutes).

  7. Remove muffins from tin and cool.

  8. We usually keep some for immediate eating and freeze the rest for future busy mornings.