Blueberry Muffins

2 & 1/2 C. Flour

1/2 C. Butter, melted

1/2 tsp Salt

4 Eggs, whisked

2 tsp Baking Powder

1 & 1/2 C. Milk

1/2 C. Sugar

2 C. fresh or frozen Blueberries

Preheat oven to 400. Combine all the dry ingredients, then combine all the wet, except not the blueberries. So, you have dry bowl, wet bowl and blueberries. Ultimate Showdown! Okay, not really, but it sounded cool right?

Put cupcake wrappers into muffin tins and spray lightly with cooking spray. If you’re using fresh berries, toss the blueberries in with the flour, make a well in the middle and pour in the wet stuff. Fold together until there aren’t any dry pockets. It should still be SUPER lumpy.

If you’re using frozen blueberries, do the dry and wet mixing thing above with the blueberries separate, then fold them in at the very end. The reason is frozen blueberries defrost really fast and we don’t want them to discolor the batter.

It makes me blue.

Scoop batter into cupcake wrappers and let rest for 30 minutes, then bake for 15-20, until golden brown.

Blueberry Muffins
Print
Print

Blueberry Muffins

Recipe by Cori Cooper

Ahhhhhh, Blueberry Muffins! That just SOUNDS magical. Doesn’t it? I love that we have cake for breakfast and call it muffins. For sure, one of my favorite things!

Ingredients

  • 2 & 1/2 C. Flour

  • 1/2 C. Butter, melted

  • 1/2 tsp Salt

  • 4 Eggs, whisked

  • 2 tsp Baking Powder

  • 1 & 1/2 C. Milk

  • 1/2 C. Sugar

  • 2 C. fresh or frozen Blueberries

Directions

  • Preheat oven to 400F. Combine all the dry ingredients, then combine all the wet, except not the blueberries. So, you have dry bowl, wet bowl and blueberries.
  • Put cupcake wrappers into muffin tins and spray lightly with cooking spray. If you’re using fresh berries, toss the blueberries in with the flour, make a well in the middle and pour in the wet stuff. Fold together until there aren’t any dry pockets. It should still be SUPER lumpy.
  • If you’re using frozen blueberries, do the dry and wet mixing thing above with the blueberries separate, then fold them in at the very end. The reason is frozen blueberries defrost really fast and we don’t want them to discolor the batter.
  • Scoop batter into cupcake wrappers and let rest for 30 minutes, then bake for 15-20, until golden brown.