Blueberry muffins

My daughter is starting to get bored with baby cereal for breakfast.  So I decided to make her blueberry muffins from scratch.  I did these the night before because as any mother knows, trying to cook/bake with a little one can be a little frustrating.

Ingredients
2 cups  and 1 tsp all purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick of butter at room temp (I used salted but you can use unsalted)
3/4 cup granulated sugar
2 eggs
1/2 cup whole milk
1 1/2 cup fresh blueberries washed and dried


Preheat oven to 375 degrees.

Combine dry ingredients (2 cups all purpose flour, baking powder and salt).
In a large mixing bowl, whisk together wet ingredients (butter, sugar, eggs, milk)
Once well combined slowly whisk in dry ingredients.
Take the remaining 1 tsp flour and mix with the dried blueberries until all blueberries are lightly coated with flour.  Gently fold blueberries into batter.

Line 12 muffin cups with paper liners.  Evenly divide batter among cups and bake for 25-30 minutes.
Muffins are done when an inserted toothpick comes out clean and the tops are slightly golden.

Cool on a wire rack for 5 minutes.
Serve warm and store leftovers in an airtight container.