Blueberry Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Fold in the blueberries carefully to distribute evenly without crushing them.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.