Ingredients:

  • 2 2oz cup Original Aveyo Mayo

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup sugar

  • 2 large eggs

  • ½ cup milk

  • 1 tsp vanilla extract

  • 1 ½ cups fresh or frozen blueberries

DIRECTIONS:

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In another bowl, mix Aveyo Mayo, sugar, eggs, milk, and vanilla extract until smooth.

  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.

  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.

  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.