Tuesday, April 12, 2016

Blueberry Muffins

There have been many muffin recipes come and go through our kitchen, but there is one that stands out as a favorite for my entire family. My kids, husband, and grandfather love these muffins. The great thing about it is that it can be a blueberry muffin recipe or a chocolate chip mini muffin recipe (the latter will be a different blog post for a different day). Today it is blueberry muffins, and, as I write this, the number that are left from the batch I made earlier is dwindling... These muffins are great for breakfast or a snack or just because you want one (confession: I am currently eating one for "artistic inspiration"). Look at these muffins, don't they just beg to be eaten?

See recipe below.

Blueberry Muffin Recipe:
Yield: 24 muffins


3 cups flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 eggs, room temperature
1 cup sugar
1 cup milk
1/2 cup canola oil
1 tsp vanilla extract
1 1/4 cups fresh or frozen blueberries
Coarse sugar for sprinkling

Preheat oven to 350°F.  Spray muffin tin with oil (I do not like paper liners).

In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.

In a medium bowl, whisk together the eggs and sugar until combined.  Next, mix in the milk, oil, and vanilla.

Pour the wet ingredients into the dry ingredients and stir with a spoon to combine (do not overmix).  The batter will be very thick: this is normal!  Now, fold in the blueberries.

Here is where I am going to let you in on my secret for filling the muffin tins.  Using an ice cream scooper, scoop the muffin batter and fill the muffin tins 3/4 full.  Sprinkle the tops of the muffins with the coarse sugar.

Bake at 350°F for 15-20 minutes (until toothpick inserted into center comes out clean).  Remove muffins from pan and place on a wire rack to cool for 10 minutes (not that I can ever wait that long before slathering on butter and popping them in my mouth).

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