I love blueberry muffins, but only if they're homemade. Lately, every time I bake anything I have an assistant.
We made these muffins last week, but he refused to taste one. I guess it's too much like bread. (Though he'll eat a donut. Hmm...)
This is a nearly perfect muffin recipe. You can take all sorts of liberties with it like adding a teaspoon of the extract of your choice (I recommend vanilla), throwing in some orange zest, tossing in a dash of cinnamon or sprinkling the tops with sugar. However you choose to enjoy them, they are easy to make.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup fresh or frozen blueberries
Preheat oven to 375. Use paper cups to line a standard 12-cup muffin pan, or spray cups with non-stick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a smaller bowl, whisk together milk, oil and eggs, then pour mixture into well in dry ingredients. Stir until just combined. Fold in blueberries. Using an ice cream scoop, fill muffin cups. NOTE: This recipe typically only makes 10-11 muffins. Fill empty muffin cups with water for more even baking. Bake at 375 for 23-25 minutes, until crowned and lightly browned. Remove from pan and cool on wire rack. Serve warm or at room temperature. Store leftovers in a plastic bag.
This post was happily submitted to Eat At Home's weekly ingredient feature! Check out all the great blueberry recipes over there.