Even if walking down the aisle is not part of your future plans, you will fall in love with these blueberry confections and enter a blissful world of muffintrimony.

The secret?

Juicy blueberries picked at the peak of ripeness, carefully washed and packed in the freezer, used along with that seemingly fancy concoction known as vanilla sugar (#inaforanhour).

Vanilla you take this treat to be your lawfully wedded muffin?

I Blue…berry.

Vanilla Sugar Blueberry Muffins

1 Stick Butter, Room Temperature
¾ Cup Vanilla Greek Yogurt
2 Eggs
½ Cup Raspberry Rum Syrup*
2 Tsp. Vanilla Extract
2 Cups AP Flour
1 Tsp. Salt
¾ Tsp. Baking Soda
1 Cup Vanilla Sugar
2 Cups Frozen Blueberries (Fresh are great too, just decrease the cooking time)

Preheat oven to 350°F
Line muffin tins with papers – this should yield about 18-20 muffins
Beat together the butter and Greek Yogurt
Add the eggs one at a time, followed by the syrup and the vanilla extract
Sift together the flour, salt, and baking soda
Slowly mix in the dry ingredients with the wet ingredients
Manually fold in the sugar – adding the sugar at this time shifts the texture slightly and gives a fun “crunch”
Fold in the blueberries

Bake 20-22 minutes til the top is golden brown and a fork comes out clean

The previously frozen blueberries swoon in the embrace of the muffin batter as they form a tangy yet softly sweet union.