Step 1

Preheat the oven to 375 degrees. Line a 24 count mini muffin pan with mini muffin papers.

Step 2

In a bowl, combine the flour and the baking powder.

Step 3

Using a stand mixer or hand mixer, beat the butter and sugar together until light and creamy.

Step 4

Add the eggs one at a time and mix well. Scrape down the sides of the bowl with a spatula.

Step 5

Add the vanilla and the flour, mix on low speed until combined and then add the milk.

Step 6

Mix until the batter is smooth.

Step 7

Add the blueberries and mix.

Step 8

Using a spoon scoop up some of the batter and drop it carefully into each muffin paper, enough to be level with the top.

Step 9

Place the pan into the oven and bake for about 17-20 minutes and the muffins are slightly golden brown on top.

Step 10

Let cool for 5 minutes before transferring to a wire rack.

Step 11

Keep stored in a ziplock bag or freeze and rewarm in the microwave for 5-8 seconds per muffin.