Blueberry muffins are always a go-to recipe for me, especially in the summer. They’re fresh, sweet, and go wonderfully with a little dollop of butter on a sunny morning. I used fresh blueberries because I had them on hand. However, I’ve made these with frozen blueberries, and they are delicious as well. A few things to remember (that I often forgot? never…) are to not over mix the batter, and make sure your baking soda is up to date. I’ve been using this recipe forever, it’s a good one!
(I doubled it)
Blueberry Muffins
1/2 cup of sugar
2 cups of flour
1 tsp cinnamon
2 eggs
1 cup of milk
1 cup of blueberries
5 tbsp butter
3 tbsp brown sugar
Preheat oven to 350˚. Wash blueberries. In a large bowl mix sugar, flour, cinnamon and baking powder. Melt butter in microwave for 15 seconds in a bowl. Add to the large bowl along with eggs, milk, and blueberries. Stir until just moistened. Fill 12 paper liners and sprinkle with brown sugar. bake for 25 min.
{ 1 comment… read it below or add one }
its delicious