Oh hello there. Here it is, another year.
I posted a picture to Instagram today, asking if anyone would like a recipe for blueberry muffins that are so easy I made them before I even had a cup of coffee and my family still wanted to be around me. Miracle!
Bonus: they were gorgeous, and as their muffin mother, I had to take their picture. A few dozen times.
A few things and then the recipe:
It’s worth seeking out frozen wild blueberries. They’re significantly smaller and taste more like blueberries. You can find them at Trader Joes. But any fruit will do in this muffin situation.
You can get fancy with these with a little pinch of nutmeg, a little lemon zest…
Fill the muffin cups almost all the way to the top, which sounds like baking blasphemy, but here results in the craggy, sky high…muffin top. The kind you want.
You can easily half this recipe.
Bake away, friends! Tag me if you do, I want to raise my coffee cup to you this weekend. May we find more moments to take time to treat our friends and family this weekend.
not-a-morning-person blueberry muffins
makes one dozen large muffins
3 cups all purpose flour
1 cup sugar (you can go up to 1 1/2 cups here if you like a sweeter muffin)
1 tsp salt
4 teaspoons baking powder
2/3 cup oil
milk (around 1 cup, see method below)
2 tsp vanilla
2 cups fresh or frozen blueberries (or strawberries, or chocolate chips, or….)
Preheat oven to 400, spray (or use paper liners) a 12 cup muffin tin.
In a mixing bowl, whisk together all the dry ingredients.
In a two-cup liquid measuring cup, measure oil, crack eggs, and then pour in milk until it reaches the 2 cup mark. Add vanilla and stir with a fork to combine.
Pour liquid into dry ingredients and stir until everything just comes together. Don’t overdo it here.
Fold in berries, scoop batter into muffin cups, almost all the way to the top. Sprinkle with sugar if you’re up to it.
Bake for 20-25 minutes. Pour a cup of coffee.
Muffins are ready when they spring back when you gently touch them.
Marvel at your baking prowess.