Make Ahead Blueberry Muffins
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups Domino® Granulated Sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup blueberries
Preheat oven to 375°F. Grease muffin cups, or use paper liners.
Gradually add sugar to melted butter in large bowl, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture, alternately with milk, beginning and ending with flour mixture. Mix just until blended.
Stir in blueberries. Spoon batter into prepared muffin cups, filling 2/3 full.
Bake 20 to 25 minutes.
Batter keeps for 2 weeks in refrigerator.