Blueberry Muffins
My mom used to make Blueberry Muffins all the time when I was growing up, and making these for breakfast flooded me with memories.
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I’ve been looking for better breakfast alternatives for my kids, and while these blueberry muffins aren’t a “clean” version, my kids love them and they aren’t Fruity Pebbles, so we all win.
These blueberry babies are topped with a little extra sugar before they go into the oven (and/or after they come out) giving them the perfect sugary crunch.
And at the risk of sounding like a little bit of a freak, blueberry muffin mix is definitely in my top 3 ways to consume raw eggs. *shrugs*
This recipe will make 12 to 14 large muffins, but prepare yourself – your family is going to be asking for another batch. Hit one of these hot out of the oven with some butter and tag me in the pic!
Blueberry Muffins
Ingredients:
2 C. flour
½ tsp salt
2 tsp baking powder
1 stick unsalted butter, softened
1 ¼ C sugar + 1 T. more
2 eggs
½ C. whole milk
2 C. fresh or frozen blueberries
Directions:
1. Preheat oven to 375 and grease a muffin tin, set to the side.
2. In a medium bowl, mix flour, salt, and baking powder.
3. With a mixer, cream the butter and sugar. Crack in eggs one at a time, letting each one incorporate and whipping down the sides in between.
4. Add the flour mixture to the wet mixture alternating with the milk.
5. Using a fork, lightly smash some of the blueberries and then fold them into the mixture.
6. Fill the muffin cups with batter and sprinkle with the remaining one tablespoon of sugar.
7. Bake for 30 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing from the tin.
