Blueberry Muffins
Description
My friend Jodi put me onto this great recipe from Self magazine – there’s a crazy amount of blueberries and they still (barely) hold together. Mom also has a tasty blueberry muffin recipe, but it’s very close to these, obviously after swapping out the fruit, and then of course another family favorite of Christmas Blueberry Oat Muffins. I will definitely change things up to suit my mood, but below is what I did this time, they were great, and they’re quick which means they will get whipped up often – enjoy!
Ingredients
Dry
1 c. EACH flour AND spelt flour (or whole wheat flour)
2/3 c. sugar AND 2 t. baking powder AND 1/2 t. salt
Wet
2 eggs AND 1/2 c. milk
1/2 c. butter, melted and cooled slightly
2 1/2 c. fresh blueberries
Instructions
Preheat the oven to 375 and lightly spray a 12-cup muffin tin. In a large bowl, whisk together the dry ingredients and in a small bowl whisk together the wet ingredients, except for the blueberries.
Stir the wet ingredients into the dry, fold in the blueberries and then divide the batter evenly among all 12 muffin cups – feel free to sprinkle the tops with a bit of extra sugar.
Bake the muffins for 20 to 25 minutes until the tops bounce back to a light touch and the edges are just starting to brown, and then allow them to rest in the pan for a few minutes before turning them out onto a rack to cool. Serve them warm!
- Category: Muffins, Blueberry
