Two weeks ago I purchased 8 containers of fresh blueberries from our local Farmer’s Market. They had them on sale for $1.50 per container. Once I got home I decided to whip up a batch of homemade blueberry muffins. When it comes to recipes, this is the one I use the most. It calls for common ingredients and gives you a moist and flavorful muffin.
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These blueberry muffins are perfect for snacking or to enjoy with your coffee, tea or a mug of hot cocoa. They’re also great if you need to provide something to a community or school bake sale. Everyone loves them!
Blueberry Muffins Recipe
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh, washed blueberries
3/4 cup milk
1 large egg
1/3 cup butter, melted
* Optional – Paper muffin cup liners
Preheat oven to 350 degrees F.
In a large mixing bowl combine the all-purpose flour, granulated sugar, baking powder and salt. Gently stir in the fresh blueberries. Stir in the milk, large egg and melted butter until all ingredients are combined. Do not over mix the batter, it will remain slightly lumpy.
Spoon the batter into lightly greased muffin baking pan cavities or cups that have been lined with paper cupcake liners. I like to full the cavities 3/4 of the way full. Bake in the oven for 16 to 20 minutes or until done. Remove from the oven and place on a wire rack to cool.
Once cool you’ll want to store them in an airtight cupcake storage container. They can be stored at room temperature or in the refrigerator. Your choice.