Blueberry Muffins, Muffins, Spring, Summer, Baking

Blueberry Muffins

April 10, 2014

Blueberry Muffins, Muffins, Spring, Summer, Baking

These muffins are by no means, “healthy muffins”, they are filled with all the glutens, sugar, butter and potentially dairy someone could ask for. A delightful treat. These muffins are thicker and heavier than your average muffin, but in a good way. Sweet and buttery and have this unbelievable different flavor. To me, they are simple, classic and easy to make.

Growing up, I lived on muffins and fresh fruit.. It might have been all I ate. I was very spoiled with a mother that loved to bake. Still to this day, every time I see her she gives me freshly made from scratch cookies, muffins and breads. Now, with my current lifestyle, baked goods are a rare occasion, but still happens from time to time when we are getting together with family where we can share the love and indulge.

Blueberry Muffins, Muffins, Spring, Summer, Baking

Blueberry Muffins, Muffins, Spring, Summer, Baking

This recipe comes from my university’s cafe that I use to frequently eat at which gave me that homemade baked good fix while I was away from home. It is from their cookbook called, From the Ovens of Good & Evil. These muffins take me back to my days of hanging out, reading and studying in their cafe in the early mornings after my five in the morning swim practices.

Blueberry Muffins, Muffins, Spring, Summer, Baking

Blueberry Muffins, Muffins, Spring, Summer, Baking

Blueberry Muffins

Ingredients:
1 cup blueberries, rolled in 2 tablespoons sugar and 1 tablespoon flour
2 1/2 cups flour, all-purpose
3/4 cups sugar
1 tablespoon baking powder
pinch of salt
3/4 cup milk, or non-dairy milk (I use soy milk)
1 tablespoon vanilla extract
1/2 cup butter, melted & cooled
1 tablespoon vegetable oil
2 large eggs

Directions:
1. Gently roll blueberries in sugar/flour mixture until well-coated (Keep mixture to add in with dry ingredients later)
2. Preheat oven to 350 degrees
3. Stir flour, sugar, baking powder and salt with a wire whip
4. Add liquid ingredients and blend to just combine using a big spoon, over mixing will cause air pockets and or flat muffins.
5. Gently fold in berries. Fill paper lined muffin cups about two thirds full. Tap pan on the counter to remove any air from the batter.
6. Bake about 18 minutes until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for at least 1 minute before you remove them from the pan.