I have an addiction to many things, and blueberries just might be on that list. During the summer months filled with blueberry season we are simply in heaven. We usually go to a u-pick at a local farm for blueberries, but this year morning sickness got the best of me. That didn't mean that we didn't purchase our fair share of this yummy fruit at our local grocery store.
Even though it is the end of summer and blueberries are moving aside for their fruity fall friends to be in the spotlight, we are still enjoying them for as long as we can. Last week, I got a huge craving at breakfast for blueberry muffins so The Cutes and I spent our morning baking the most scrumptious blueberry muffins ever. It might have helped that they were super easy to make as well. They determined they were officially the best once they topped theirs with sprinkles - because everything is better with sprinkles.
I think this is the first time I have ever made blueberry muffins from scratch, but once I realized how uncomplicated it was I will definitely be making them again.
EASY BLUEBERRY MUFFINS
Makes 6 large muffins or 12 smaller muffins
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients:
- 1/4 cup of butter softened
- 1/4 cup of sugar
- 1/4 cup of milk
- 1 large egg
- 1 teaspoon of vanilla
- 1 cup of all purpose flour
- 1/4 teaspoon of salt
- 1 teaspoon of baking powder
- 3/4 cup of blueberries
(sprinkles optional)
Directions:
- Pre-heat oven to 375 degrees
- Prep your muffin pan with liners
- In a bowl mix butter, sugar, milk, vanilla, and egg.
- Mix ingredients and then add in flour, baking powder, and salt.
- Once combined add in your blueberries and slowly stir in.
- Spoon your batter into your muffin liners.
- Bake for approximately 20 minutes or until tops are golden brown (tip: check with a toothpick to make sure center is cooked).
- Remove and let cool for a few minutes.
Serve and enjoy!
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