Last week my friend Julie sent me a text asking if we wanted her to drop by with some blueberries. This was super exciting because last year the blueberries that she gave us were the best that I had the entire season. This year was no different – shoutout to Julie for the delicious produce.
Right away I knew that I wanted to make something for the blog with these. It was hard to figure out what to make because between the cookbook and hard drive there are roughly a million blueberry recipes to choose from.
I settled on these “Best Ever Blueberry Muffins” mostly because I had all the ingredients in stock at my house. It is fitting that I decided to make muffins though because I have been trying to clean my diet up the past few weeks. When my mom was alive and I worked from her house, it never failed that when I was on a diet I would smell something delicious wafting from downstairs in her kitchen. 9/10 times it was usually a muffin of some sort. 10/10 times I would say to hell with the diet and grab one fresh out of the oven to enjoy.
Best Ever Blueberry Muffins
12
servings15
minutes30
minutesIngredients
1/2 C. butter, softened
1 C. sugar
2 eggs
2 C. flour
2 tsp baking powder
1/2 tsp salt
1/2 C. milk
1 tsp vanilla
2 C. blueberries
Sugar
Directions
- Line 12 cup muffin pan with baking cups. In large bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder and salt. Add alternately to the creamed mixture with milk and vanilla. Fold berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes at 375 degrees. Cool 5 minutes in pan. Serve warm. Yield: 15 servings.
These muffins were delicious. I made them on a Friday afternoon and had two straight out of the oven. The perfect treat to end a long and stressful work week.