Blueberry Muffins

I could not sleep well last night and woke up very tired at unusual (for me)time of 6 am on the dot. Alarm clock was set for 7 am and when I went to bed I was sure to miss it ringing. My body did not let me oversleep today. Wondering about what to do in the hour that is remaining I thought of what I will give for breakfast to the kids. Somehow blueberry muffins popped up in my head and I walked downstairs and made them. I had blueberries from my recent shopping trip, that were calling to be used. There are lots of recipes for blueberry muffins out there and I read many of them, they are very similar in nature. I guess my recipe is not drastically different from what is out there, however I use somewhat different technique. Most batters are done by whipping up softened butter and sugar, then adding eggs and dry ingredients. I do not think that is very important and I did not have butter at room temperature, mine was frozen solid.  Instead, I make it in the same way I would make a cake. In a food processor I mixed eggs with sugar, then added melted butter and milk and dry ingredients. Once everything is mixed I pull out the blade and with a spatula fold in berries in the same food processor bowl. I place  silicon cups to line the muffin pan, spray them and the flat top of the pan with nonstick spray, fill the cups with batter and bake at 380F for about 20-25 min. I had just enough time to make today's breakfast. To avoid scrambling the egg, melted butter should be cooled, which is accomplished by melting butter in a measuring cup in a microwave and adding cold milk to it once it is melted.

2 eggs
1 stick of unsalted butter = 1/2 cup
1/2 cup milk
3/4 cup sugar
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
1 1/2 cup blueberries