Simple Blueberry Muffins

These are supposedly fail-proof, easy, etc. I would say that they are on par with an average muffin recipe. Nothing too crazy, no weird ingredients (such as yogurt) that you might not have on hand. Just make sure you have some blueberries. This recipe was easier than other versions I have made before because it did not have something like yogurt to worry about, and it also did not have a streusel topping. I found this from Kim’s Kitchen (really inspirational blogger) and decided that it would be interesting to try. My dad was getting muffins for this month’s treat, and these sounded more like a basic breakfast muffin instead of a super sweet dessert. They are not as unhealthy as some muffins, but they are also not health food.

I made a few changes to these because I like certain ingredients in my blueberry muffins. Namely, cinnamon and brown sugar. The muffins are loaded with blueberries, so if you want fewer, then go for it. As for these being fail-proof, I would say they turned out yummy, but unfortunately they did not make it to my dad safely. The container of them I shipped inside a box opened and most of them broke apart. Boo! Next time I will have to do a better job of packing them. I promised him a redo sometime.

This recipe should make 18 muffins but it actually made 19 for me, so see how it works for you? Maybe my muffin pans are slightly smaller? I did add one fancy ingredient: turbinado sugar. It works really well for adding a sparkly crunch to the tops of baked goods. You can leave it off, but try it sometime!

Directions for Simple Blueberry Muffins

Adapted from Food.com: This version makes 18 muffins, so use the site to scale it down or up as needed.

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1.5 sticks butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 3/4 cup milk
  • 3 cups blueberries
  • Turbinado sugar (optional)

Preheat the oven to 400 degrees and prepare muffin pans. Sift together the flour, baking powder, salt, and cinnamon.

Using your mixer, beat the butter and sugars together until fluffy.

This will take a few minutes. Add the eggs one at a time, beating well after each one. Then, mix in the vanilla extract.

Fold in 1/3 of the flour mixture followed by 1/2 of the milk. Continue alternating the flour and milk, ending with the flour.

Before it is fully mixed, stir in the blueberries.

Fill the muffin pans with the mixture. Sprinkle each muffin with a small amount of turbinado sugar and then bake for about 25 minutes, until a toothpick comes out cleanly. Halfway through baking, rotate the pans.

Making them pretty with the turbinado sugar (it’s in the bag)

Let cool completely in the pans so they do not stick when you try to remove them.

Check out the sparkle!

Directions for Simple Blueberry Muffins without pictures

Adapted from Food.com: This version makes 18 muffins, so use the site to scale it down or up as needed.

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1.5 sticks butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 3/4 cup milk
  • 3 cups blueberries
  • Turbinado sugar (optional)

Preheat the oven to 400 degrees and prepare muffin pans. Sift together the flour, baking powder, salt, and cinnamon. Using your mixer, beat the butter and sugars together until fluffy. This will take a few minutes. Add the eggs one at a time, beating well after each one. Then, mix in the vanilla extract. Fold in 1/3 of the flour mixture followed by 1/2 of the milk. Continue alternating the flour and milk, ending with the flour. Before it is fully mixed, stir in the blueberries.

Fill the muffin pans with the mixture. Sprinkle each muffin with a small amount of turbinado sugar and then bake for about 25 minutes, until a toothpick comes out cleanly. Halfway through baking, rotate the pans.

Let cool completely in the pans so they do not stick when you try to remove them.

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3 thoughts on “Simple Blueberry Muffins

  1. Pingback: Berry Pie | fudgingahead

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