Light, cake-like muffins packed with blueberry juiciness!
The fuel of champions. Okay maybe not for olympians but definitely bakers….they’re practically the same, right?
All AP tests are over, and I’m livin’ it up by baking blueberry muffins! Folks, my senior year has been wild.
These blueberry muffins are no ordinary blueberry muffin. They are super light and are packed with blueberry juiciness. I’m always disappointed when I go to a restaurant for breakfast and get a dense muffin that I can’t swallow without a gulp of water between each bite….well I took my hatred for dense muffins and found the perfectly light and fluffy blueberry muffin.
I’m going to sound like an irritable person for one more minute and then I’m done….I hate when a breakfast recipe takes forever to make because…
A. When I’m rolling out of bed on the weekend, I don’t have the energy for a complicated recipe
B. If the recipe is too long, it’s lunch time by the time I finish baking it.
That’s why the quickness of this recipe is so awesome. It is only two bowls and no mixer.
The only thing to watch out for with this recipe is if you use frozen blueberries, don’t defrost them, but take them out immediately before using. The purpose of this is that if the blueberries are softer, they will turn your batter purple, and the muffins don’t look as pretty. I would recommend using frozen blueberries because they are guaranteed to have awesome blueberry flavor whereas the fresh ones could be iffy on whether they are juicy and flavorful or not.
Happy breakfast baking!
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- ½ cup butter, melted
- 2 eggs
- 1 cup of blueberries
- Preheat oven to 400°F.
- Line 16 muffin cups.
- Stir flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, butter, and eggs.
- Add flour mixture to wet ingredients.
- Fold in blueberries making sure not to smash them.
- Spoon batter into muffin cups, about ¾ths the way full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the pan cool for 5 minutes and then remove the muffins from the pan and let them finish cooling on a wire rack.
- Store in an air tight container. Last about 3-4 days.