Blueberry Muffins

Since this is my first recipe post, I thought I should start with something easy that I make quite often: blueberry muffins! I have never really been a huge fan of blueberries, but my husband is a huge fan of all things blueberry. So I like to make these muffins for him to have for breakfast, even if he also eats them for dessert! I always remember to make a couple with mini semi-sweet chocolate chips instead for myself since blueberries aren’t really my thing. That’s one of my favorite things about muffins, they are so versatile and no one is going to judge you for having sweet foods at breakfast time!

Ingredients:

Muffins:

• 3 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/4 cup packed brown sugar
• 1/2 cup oil
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cups fresh or frozen blueberries*

*Note: If you are like me and not a big fan of blueberries, you can use mini chocolate chips, chopped up strawberries, or any other filling you prefer

Topping:

• 3 tbsp flour
• 3 tbsp sugar
• 1 tbsp brown sugar
• 3/4 tsp cinnamon
• 2 tbsp softened butter, cubed

Directions:

1. Preheat oven to 375℉

2. Add flour, baking powder, and salt to a large mixing bowl and stir together.

3. Mix in the two sugars.

4. Add oil, milk, and vanilla. Mix well.

5. Use a rubber spatula and scrape the edges and bottom of the bowl to make sure you get all of the ingredients incorporated. Then add the eggs and mix until everything is combined.

6. Dump the blueberries into the bowl and stir carefully using the rubber spatula so you don’t smash the blueberries.

7. In a separate bowl, add the ingredients for the topping and smash it all together with a fork. It will be a little clumpy and uneven, but that’s okay!

8. Using liners, or not, fill the wells of a muffin tin about 3/4 of the way full with the muffin batter. Then sprinkle some of the topping onto each one.

I like to use jumbo muffin liners when I make these muffins so that they are a decent size for breakfast, but you could use regular sized ones if you prefer.

9. Place the filled muffin tin into the preheated oven on the middle rack. Bake for about 20 minutes. (Bake for 25-30 minutes if making jumbo muffins like the ones shown) Check with a toothpick to ensure doneness. Topping should be crispy and golden, but not very dark.

10. Pull the muffin tin out of the oven and set on top of the stove or on a hot pad until cooled. Enjoy!