© Sunshine Urbaniak
Blueberry Muffins
Both my kids love these blueberry muffins. Whether for breakfast or an afterschool snack. Sometimes they even choose these blueberry muffins over ice cream for dessert! I personally like pairing one with a cup of tea. My recipe isn’t overly sweet, I let the blueberries’ natural sugars weigh in. If you prefer a slightly sweeter blueberry muffin, you could top them with a lemon glaze. That would really compliment the 2 tsp of fresh lemon juice I add-in, which, in my opinion, is what really wakes these muffins up. Enjoy!
Blueberry Muffins
Servings: 15 muffins
AuthorSunshine UrbaniakCategoryBreakfastTotal Time35 minsINGREDIENTS
DIRECTIONS
Preheat the oven to 375 degrees. In a mixing bowl, cream the butter and sugar until it's light in color and creamy. Add one egg at a time. Then add in the vanilla and lemon juice.
In a medium bowl, combine the flour, salt, and baking powder, then set aside. Crush 1/4 cup of the blueberries with a fork and set aside (optional).
With the mixer on low, add in the crushed blueberries, and then slowly add the flour mixture in 3 parts, alternating with the milk. Fold in the remaining blueberries by hand.
You'll need two standard muffin pans, filling 15 with liners. Fill each liner up to the top with the batter. Bake for 20-25 min. or until light golden brown. Remove from the oven and let cool. Store in a covered container. Optionally, a lemon glaze would work nicely as a topping if you want a bit more sweet.
Ingredients
Directions
Preheat the oven to 375 degrees. In a mixing bowl, cream the butter and sugar until it's light in color and creamy. Add one egg at a time. Then add in the vanilla and lemon juice.
In a medium bowl, combine the flour, salt, and baking powder, then set aside. Crush 1/4 cup of the blueberries with a fork and set aside (optional).
With the mixer on low, add in the crushed blueberries, and then slowly add the flour mixture in 3 parts, alternating with the milk. Fold in the remaining blueberries by hand.
You'll need two standard muffin pans, filling 15 with liners. Fill each liner up to the top with the batter. Bake for 20-25 min. or until light golden brown. Remove from the oven and let cool. Store in a covered container. Optionally, a lemon glaze would work nicely as a topping if you want a bit more sweet.
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