3/4 c (1 1/2 sticks) unsalted, melted butter
2 c all-purpose flour
2 large eggs
1/2 c milk
1/2 tsp pure vanilla extract
3/4 c granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 c chocolate chips (or blueberries)

Preheat oven to 375.
Butter & flour (or use Flour Pam) 12 c muffin pan.
In small bowl, whisk together butter, eggs, milk and vanilla. Set aside.
In large bowl, whisk together dry ingredients; make a well in the center.
Add egg mixture to well.
With a rubber spatula, gently stir ingredients just until batter is moistened.
Add chocolate chips or blueberries.
Spoon batter into prepared muffin cups, filling about two-thirds full.
Bake until toothpick comes clean, 15-20 minutes.

Freeze up to 3 months.