Blueberry Muffins

The past couple of weeks I have enjoyed baking myself Blueberry muffins for breakfast. They usually don’t last the whole week (’cause I kinda can’t keep my fingers off of them…) – despite the fact that the recipe makes about 16 muffins. I’ve tried blueberry muffin recipes before in the past and just haven’t been pleased with the resulting muffins. They were either too sweet or too dry or not “berry” enough. But I feel comfortable saying this is the perfect Blueberry Muffin recipe!

For this recipe you will need the following ingredients:192

3 cups all-purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup veggie oil
2 eggs
1 – 2 tsp Vanilla
2 cups blueberries
Turbinado Raw Sugar (Sugar in the raw)

Making the muffins themselves is pretty simple and straight forward. Measuring the Buttermilk is the only part that is a little weird. But don’t worry – I took a photo =) To make the muffins, just follow these easy steps –

1) Preheat oven to 400F. HEAVILY grease muffin tin or use muffin/cupcake liners. Trust me, you really want to grease the pan well or the muffins will stick. If you don’t like the idea of using Pam, just use some cupcake liners.

2) Combine flour, sugar, salt and baking powder in a large bowl.

3) (here is the tricky part) In a 1 cup measuring cup, combine 1/3 cup veggie oil and 1 egg. Then add enough buttermilk to equal 1 cup of liquid. After you have 1 cup of liquid, add it to the flour mixture and stir. Repeat this process for the second egg.measuring the milk

4) After your batter is thoroughly mixed, add the vanilla to taste. Then gently fold in the blueberries, careful not to mush them. The original recipe calls for fresh blueberries, but there were none available at my grocery store, so I used frozen instead and the muffins turned out great.

5) Now time to fill your muffin tins! I just drop a giant glob into the tins until the batter is even with the tin itself, maybe a little higher.

6) Sprinkle your muffins with Turbinado sugar. And then pop them in the oven! Bake for 18-25 minute until cooked and golden. You can test their doneness by inserting a toothpick (or poking with a knife) – when it comes out clean of batter (blueberry juice is ok!) then they are done.

Hope you enjoyed my take on this wonderful breakfast treat! If you would like to print a copy of the original recipe you can find it here. You’ll notice the original recipe calls for a crumble topping – but as hard as I tried, I just couldn’t make that stuff work so I substituted the crumble topping for the Raw Sugar. If you happen to have crumble topping skills that I do not possess, feel free to leave a picture or link to your muffins in the comments!