Blueberry Muffins | Life at Spring Meadows | Gardening Living Creating
Today our granddaughter, Katie, made bakery-style Blueberry Muffins for our breakfast. She is already an excellent baker at her young age; I can only imagine what the future holds for this budding chef!
Blueberry muffins are a delicious snack anytime, so we make them often! Our recipe is simple and easy but is absolutely the best of the best when it comes to a moist on the inside but crunchy on the top muffins. These blueberry muffins are bursting with yumminess and are a family favorite served with crispy fried bacon and a cup of vanilla yogurt on the side.
We could easily have used the frozen blueberries we picked from our blueberry bushes this last summer, but with fresh berries on hand from our Christmas family brunch, we had the exact amount needed for this recipe. (Note: If you use frozen berries, don’t thaw; just add the frozen berries to your mix just like you do the fresh.) The large, fresh blueberries we used were sweet and juicy, which packed so much flavor to the muffins. One of the secrets to the success of this recipe is to fold in the berries gently but before you do, crush just a few to add color and a burst of flavor!
Filling the muffin tins almost to the top, as you can see in the picture, creates the perfect muffin top with “crunchy goodness!” Yes, the top is one of my favorite parts of a muffin!
Bake a few and enjoy for breakfast or an anytime snack. Be sure to keep the muffins in a zip-lock bag to maintain freshness for several days.
Now I am ready for a good cup of coffee and another one of those yummy blueberry muffins! I hope there is at least one left!!!
Let’s Make Some Blueberry Muffins!
Our recipe will make eight large, big-topped muffins or 12 standard muffins.
Ingredients
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/2 cup whole milk
1 1/2 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
Pre-heat oven to 400 degrees.
Prepare muffin tin with paper liners.
Whisk together flour, sugar, baking powder and salt in a large bowl.
In a one-cup measuring cup, add vegetable oil, egg, and vanilla. Whisk together to combine.
Add milk mixture to the bowl of flour and sugar. Use a fork to gently combine. Mixture will be thick. Gently fold in blueberries.
Pour batter into paper lined muffin tin 3/4 full or to the top for more rounded muffin tops.
Bake in pre-heated 400 degree oven on the center rack for 10 minutes or until toothpick inserted in center of a muffin comes out clean.
Blueberry Muffins | Life at Spring Meadows | Gardening Living Creating