Maybe it will be your favorite too! Blueberry muffins are such a gift. Right now we still have blueberries growing in our garden, believe it or not. Out here, you can get those giant, juicy blueberries, but we’re also close enough to Maine to get those little, sweet wild blueberries. Both are great. I think I prefer the large ones because they’re just really fun to eat. Blueberries were never a favorite of mine as a kid, but I have a huge appreciation for them as an adult. Not to mention that Des and Rider both totally love them. And back to muffins – a really good recipe is a gamechanger. It’s for brunches at home, warmed with a pat of sweet butter, or for small get togethers. Or throw these in a basket (still warm) and surprise a friend or neighbor with them.
Blueberry Muffins Recipe:
What You Need:
2 cups flour
¾ cup sugar
3 tsp baking powder
¾ cup milk
1/3 cup vegetable oil
1 large egg
1 ½ cups fresh blueberries, washed
Yields: 12 – 18 muffins
What You Do:
1 – First, preheat oven to 400 degrees F, and then line a muffin tin with paper liners. Then, set aside.
2 – Sift together flour, sugar, baking powder, and salt in a medium mixing bowl.
3 – Then, in a separate, larger bowl, whisk together milk, oil, and egg.
4 – Add dry ingredients into wet ingredients slowly (I did it in thirds and it seemed to work well) and then mix with a wooden spoon; then add blueberries and fold.
5 – Fill each lined portion of your muffin tin, filling it about 2/3 of the way.
6 – Lastly, bake for 20 minutes and allow muffins to cool for a couple of minutes before serving. Enjoy!