Blueberry Muffins

 

Blueberry muffins. Need I say more? These are so yummy, my boys love them for breakfast, I love them with a hot cup of something in the afternoon, but we all agree that we love them. I haven’t frozen these in a long time because they rarely last long enough to freeze, but you can freeze them for up to 6 weeks, provided that they are well wrapped (with press n seal) and stored in a freezer ziploc bag. I tried freezing them once in just the freezer bag and I didn’t like them at all afterwards. Make sure they are completely cooled before wrapping and freezing, otherwise they get ‘mushy’ when thawed. This recipe makes 1 dozen muffins.

Here’s what you need:

• 1 1/2 cups  all-purpose flour
• 3/4 cup sugar, plus some extra for muffin tops
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/3 cup melted butter
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries (if you are using frozen blueberries, be sure to thaw them first and drain off some of their juice, otherwise they will clump together when you add them to your batter)

 

Directions:

Preheat your oven to 400 degrees, and prepare your muffin pan with either butter and flour or cupcake liners. Set aside.

Clean your blueberries. (I usually put them in a bowl, cover with water and add a bit of vinegar to it and let them sit for a few minutes, then rinse)

Combine flour, baking powder, sugar, & salt in a bowl and whisk together, some people suggest sifting, I don’t.

Make a well in the flour combination and add the melted butter, egg, vanilla, & milk.

Gently fold in your blueberries, incorporating them throughout the batter. If you are using frozen berries, your batter will most likely turn a light purple from the juice– this is a positive thing in the eyes of children. If you don’t like that, use fresh berries. And then…

“MOM! Stop taking pictures of the blueberries and take a picture of my legos!!”

“Okay Lil Man, now make a funny face for mommy”

Okay, back to the muffins:

Fill the cupcake liners about 3/4 of the way full and sprinkle the tops with some granulated sugar. Pop them in the oven and bake for about 12-15 minutes, or until golden brown.

While you’re waiting, make your hot cup of something. Trust me, you’ll be glad you did.

Pull your beautiful muffins out and transfer them to cool on wire racks for a bit.

Aren’t they pretty? I’ll bet your house smells great too!

Dig in. Sip your hot cup of something. Enjoy being “the best mom ever”. You’re welcome. 🙂