Monday, November 9, 2015

Blueberry Muffins

Blueberry 1

I've never been a huge fan of cake - but every now and then I get a hankering for a blueberry muffin! If you can't find fresh blueberries on sale in your local grocery store - feel free to use frozen ones - they work just as well! Topped with a dusting of sugar, these muffins have a light crisp on the outside and loaded with super moist cake and juicy blueberries on the inside! One bite and you'll remember what makes blueberry muffins a timeless classic!

  • 3 cups flour
  • 1 1/2 cups sugar (Plus 2 Tablespoons for dusting)
  • 1 t. salt
  • 1/2 teaspoon cinnamon
  • 4 teaspoons baking powder
  • 2 eggs (at room temperature if possible)
  • 2/3 cup milk
  • 2/3 cup vegetable oil
  • zest of 1 lemon
  • 2 cups fresh or frozen blueberries

 1. Preheat your oven to 400 degrees. Grease your cupcake pan or fill with cupcake liners.

 2. Stir together your flour, 1 1/2 cups sugar, salt, cinnamon, and baking powder together.
  blueberry 2

3. In a separate bowl, mix together the wet ingredients: eggs, oil, and milk and then add to the dry mixture. Mix until all the ingredients are incorporated. Batter will be thick.

4. Fold in the blueberries and lemon zest.
  Blueberry 3

5. Fill muffin cups close to the top and dust with white sugar.

6. Bake in preheated oven for about 18 - 20 minutes or until toothpick comes out clean. Allow to cool in pan for 3-5 minutes before removing.

 Recipe makes approximately 18-24 muffins depending on how much batter you use for each cup.
  blueberry 4