I’m so happy that Spring is here, more flowers, more color, more sun! We’ve been enjoying the weather and a little gardening recently… along with playing in the rain. I’m eating delicious, warm, sweet & tart blueberry muffin right now as I write this… it makes me think of Spring. Spring is here in Texas.
Blueberry Muffins are ridiculously easy to make, however, this recipe was doubled so it made over 24 muffins – if you want less just halve it. Also, if you’re using fresh berries, that’s fine, but if you’re using frozen, don’t de-thaw them before adding them in. See? Super ridiculously easy.
Ingredients: Set Oven to 350’F
- 2 cups blueberries frozen or fresh
- 3 cups flour
- 1 1/2 cups sugar + 1 tsp for each muffin top
- 1 tsp Kosher salt
- 4 tsps. baking powder
- 2/3 cup oil
- 1 cup milk
- 2 large eggs
- 3 tsps. vanilla extract
Mix all dry ingredients together first. Whisk eggs in a cup or bowl then pour into flour mixture along with the oil, vanilla extract, and milk. Only mix enough so that it’s all incorporated! If you over mix, the muffins will be hard and distasteful. Once just blended, add the blueberries and gently fold in to the mixture.
Use cupcake/muffin liners (paper is fine) and fill each cup 3/4 full. Add about 1 tsp (or less) sugar to each top to create a wonderful first bite impression.
Bake for 20 minutes or until a fork inserted comes out clean. Recipe should make about 26 muffins.
So Spring! So delicious!